ThermOMG Recipes

Inspiring recipes for the Thermomix 

Lamb Rogan Josh

This is just plain yum!  Quite traditional with all the spices which makes it a touch labour intensive but that’s how you get a true authentic flavour.  It’s also better eaten the following day as all good curry tends to be.  You can make this as hot or as mild as you need, luckily, if you go for the mild version, there is no loss of flavour due to the intensity of the spice mix.  Enjoy!  Bek x

Print this recipe

Rogan Josh Lamb.jpg
  • 15g ginger
  • 5 cloves garlic
  • 1tsp turmeric
  • 1tsp black peppercorns (or crushed black pepper)
  • 250g plain yoghurt
  • 1kg lamb forequarter chops meat chopped from bones

Add garlic and ginger and pepper corns to TMX bowl and chop 5 seconds speed 7.  Add yoghurt and turmeric and blitz 5 seconds speed 6 until combined.

Pour marinade over lamb ensuring all lamb is coated, cover and pop in fridge for as long as you can (overnight is best)

Clean and dry TMX bowl

  • 3 large onions peeled and quartered
  • 1 large red pepper cut and deseeded
  • 4 red chilli’s deseeded
  • 1tbsp cardamom pods
  • 1tsp whole cloves
  • 1 stick cinnamon broken
  • 2tbsp coriander seeds
  • 1tsp dried chilli flakes (leave out for a milder curry)
  • 2 tsp paprika
  • 600g tinned tomatoes
  • 1 tbsp vegetable stock paste

Add onions, peppers and chillis to TMX bowl and chop 10 seconds speed 7.  Remove from bowl and set aside

Clean and dry bowl

Add all spices (except paprika) to TMX and dry roast for 15 minutes Varoma speed 1

Allow to cool for 10 minutes then mill for 1 minute speed 9

Add 10g vegetable oil and cook 100 degrees for 5 minutes at Speed 1

Add onion, pepper and chilli mixture to bowl along with paprika,  tomatoes, and TMX vege stock concentrate and cook for 10 minutes 100 degrees speed 1

Add lamb and marinade to the bowl and cook 100 degrees for 60 minutes reverse speed 1 with no MC cup.

Serve with chopped coriander and extra yoghurt if it’s too spicy!