This is one of those amazing curries with BANG! of flavour. It has all the amazing flavours with a good amount of heat from the chill powder and spices. If you like it really hot, just increase the amount of fresh chilli – but be careful, too much can be very hot! This recipe is originally from the Fast and Easy Indian Cooking thermomix book. An amazing addition to your thermomix library.
1 1/2 tsp corriander seeds
1 tsp cumin seeds
4 cardamom pods
2 whole cloves
1 x 2.5cm cinnamon stick
1 fresh green chilli
2.5 cm ginger, sliced into 2mm size pieces
4 clove garlic, peeled
1 tbsp lemon juice
500 grams meat, diced into cubes (lamb, chicken or beef)
1 onion, peeled and quartered
1 tsp oil
3 fresh tomatoes, quartered
1/2 tsp tumeric
1tsp ground chilli powder
1/2 can diced tomatoes
pinch of salt
10g apple cider vinegar
150g water
♥Grind seends, cardammon, cloves, cinnamon 1 minute/speed 10
♥While the blades are still running, drop the chilli ginger and garlic and mince for a further 5 seconds.
♥Tip out the marinade into a bowl and store in the lemon juice along with the meat juice. Make sure the meat is well covered with he marinade. Cover and let sit in the fridge for 3 to 24 hours.
♥Chop onions 5 seconds/speed 4. Add the dash of oil and saute for 4 minutes/varoma temperature/speed 1.
♥Once meat has been marinating, put it back into the thermomix along with add diced tomatoes, tumeric, chilli powder, salt and 150g of water. Cook for 20 minutes/reverse/speed 1.
Serve with some rice, cous cows, vegetables and some fresh coriander on top. YUM!
Do you have a favourite curry recipe?
{photo credit: sara marlowe via photopin cc}
