How to make Chiman’s Lamb Curry Spice Blend in a thermal cooker – Mild.
This can be cooked in a Thermal Cooker if you have one using the instructions below.
If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.
- 1kg boned leg of lamb, cut into 2 cm cubes
- 6 cloves garlic, crushed
- 4 tbsp natural yogurt
- 50g butter or ghee
- 3 medium onions, finely sliced
- Chimans Lamb Curry Spice Blend
- 240ml warm water
- 150ml single cream
- 25g ground almonds
- Mix the garlic and yogurt together.
- Melt the butter or ghee in the inner pot and fry onions until golden brown.
- Add the spice mix, lower the heat and stir-fry for 2-3 mins
- Turn up the heat and fry the meat until browned all over.
- Add 1 tbsp of the yogurt mix and cook for 1-2 mins.
- Repeat using up the remaining yogurt mix.
- Pour in the water, cream and almonds. Bring to the boil.
- Turn down the heat and simmer for 5 minutes.
- Put the inner pot into the insulated outer container and shut the lid,
- Cook without power for a minimum of 1 hour.
Serve with Chimans Bombay Potatoes, basmati rice and steamed vegetable for a delicious meal.
- Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
- If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
- If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
- If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
- If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
- We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
- Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
- An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish
Sea Salt, Coriander, Cumin, Garam Masala, Turmeric, Chillies, Paprika, Ginger, Nutmeg