Thermomix Afghani Lamb and Spinach Curry

Delicious! This recipe is specifically for the Thernomox. But it could be easily adapted for use without. I couldn't find Spinach or Kale in my local shop, so I used lettuce - worked great! I served this dish over rice with plain yogurt on the side

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

•  zest of one lemon
• 1 1⁄2 tablespoons  vegetable oil
• 1  kg lamb shoulder, diced into 3 cm pieces
• 4  garlic cloves
• 1  onion, large, peeled and quartered
• 2  teaspoons turmeric
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon cayenne pepper (or to taste)
• 400  g tomatoes
• 500  g  vegetable stock
• 350  g spinach (or kale or lettuce)
• 45  g  slivered almonds (toasted)

Directions

1. Place the lemon zest in TM bowl and grate 20 seconds/speed 9. Set aside.
2. Place garlic in TM bowl. Chop 10 seconds/speed 9. Reduce to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
3. Heat oil 1 minute 30 seconds/Varoma/speed 1. Add lamb. Cook 3 minutes/Varoma/Reverse/Speed 1. Set aside.
4. Return garlic and onion mixture to bowl along with spices and cook 3 minutes/100 degrees/Speed 1 1/2.
5. Add lamb, canned tomatoes (undrained) and stock. Cook 60 minutes/100 degrees/Reverse/Speed 1 1/2 without the measuring cup. If there is a lot of spattering, place the basket on top - this allows the steam to escape, the sauce to thicken and reduces spatter.
6. About 10 minutes before the end add the lemon rind.
7. Cut the greens into bite sized pieces and place in a large serving bowl. Pour the lamb curry over all. Stir until the greens have wilted. Serve over rice with almonds sprinkled over the top.