2nd main course

Rogan josh

½ tsp asafoetida

water

300 g natural yoghurt

1000 g boneless lamb leg

tomatoes

300 g red onion

g ghee

bay leaves

cinnamon quill

cloves

tsp cardamom pods

cardamom pods

fennel seeds

garlic paste

g ginger paste

tsp coriander

tsp Kashmiri chilli powder

tsp cumin

½ tsp ground turmeric

tomato paste

tsp garam masala

salt

½ tsp ground black pepper

coriander

Place asafoetida and water into a large bowl and stir to dissolve. Place the large bowl onto mixing bowl lid and weigh yoghurt and lamb into it. Stir to combine, then set bowl aside.

Marinade

Place 2 of the tomatoes and onion into mixing bowl and blend 8 sec/speed 8. Transfer into a separate bowl and set aside.

Place ghee into mixing bowl and melt 1 min/Varoma/speed 1.

Add bay leaves, cinnamon, cloves, green cardamom, black cardamom and fennel seeds and cook 30 sec/Varoma/speed 1.

Add garlic paste and ginger paste and cook 1 min/100°C/speed 1.

Add ground coriander, chilli powder (optional), cumin, turmeric, tomato paste and reserved onion mixture and cook 5 min/100°C/speed 2.

Add reserved lamb with marinade and cook 50 min/90°C//speed , without measuring cup.

Add garam masala, salt and pepper and cook 20 min/90°C//speed  or until lamb is tender. Transfer into a thermal serving bowl or other large bowl and garnish with tomato wedges. Cover and set aside for 5 minutes, then sprinkle with coriander leaves to serve.

Curry

Rajma (kidney bean curry)

g cumin seeds

g coriander seeds

black peppercorns

ginger

tsp turmeric

brown onions

green chillies

ginger paste

g canola oil

curry leaves

800 g canned whole tomatoes

brown sugar

Vegetable stock paste

tsp sea salt

½ tsp salt

125 g Greek-style natural yoghurt

kidney beans

Place cumin seeds, bay leaves, coriander seeds, cloves, cardamom pods, cinnamon quill and peppercorns into mixing bowl and dry roast 3 min/Varoma/speed 1, then mill 1 min/speed 9 to a powder.

Add chilli powder, ground ginger, turmeric, onions and fresh chillies (optional) and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add garlic paste, ginger paste, ghee, oil and curry leaves and sauté 6 min/100°C/speed 1.

Add tomatoes, sugar, stock paste and salt and cook 5 min/100°C/speed 1, then blend 20 sec/speed 4-7, increasing speed gradually from speed 4 to speed 7. Set aside to cool before transferring into freezable containers or snaplock bags. Clean and dry mixing bowl.

Everyday Indian curry paste

Place oil into mixing bowl and heat 2 min/Varoma/speed 2.

Add onions and ginger paste and chop 3 sec/speed 5, then cook 10 min/100°C/speed 1.

Add salt, pepper, garam masala and 140 g of the reserved curry paste and cook 2 min/100°C/speed 1.

Add yoghurt and cook 2 min/100°C/speed 1.

Add kidney beans and cook 2 min/90°C//speed 1. Transfer into a serving bowl and serve warm.

Keto cauliflower and Brussels sprout cheese bake

mozzarella

Brussels sprouts

cauliflower

garlic

g cream cheese

200 g pouring (whipping) cream

salted butter

black pepper

Place mozzarella into mixing bowl and chop 5 sec/speed 7. Transfer into a bowl and set aside. Rinse mixing bowl.

Preheat oven to 180°C and set aside a baking dish (28 x 21 cm).

Place water into mixing bowl. Place Varoma into position and weigh Brussels sprouts into it. Insert Varoma tray and weigh cauliflower onto it. Secure Varoma lid and steam 15 min/Varoma/speed 1. Transfer into the baking dish and set aside. Discard water.

Place garlic into mixing bowl and chop 5 sec/speed 7.

Add all remaining ingredients and mix 2 min 30 sec/60°C/speed 1. Pour sauce over vegetables in the baking dish and sprinkle with reserved mozzarella. Bake for 20 minutes (180°C), then serve warm.

Chicken breast with mushroom sauce and potatoes

tsp fine salt

potatoes

chicken breast

lemon

shallots

g extra virgin olive oil

150 g button mushrooms

g dry white wine

soy cream

nutmeg

Place water and 1 teaspoon salt in the mixing bowl, place Varoma dish into position and arrange the potatoes inside. Insert tray and cover with a sheet of baking paper. Make sure that you do not cover the front slots. Arrange the slices of chicken inside.

Season the chicken fillets with lemon juice, ½ teaspoon of salt and pepper, close the Varoma and steam 20 min/Varoma/speed 1. Carefully remove Varoma lid and check that the chicken fillets and potatoes are cooked. If necessary, close the Varoma and extend the cooking time 10 min/Varoma/speed 1.

Carefully remove Varoma lid, turn upside-down and place Varoma dish on top. Set aside the chicken fillets and potatoes and keep warm. Empty and dry the mixing bowl.

Place shallot into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add olive oil and sauté 2 min/120°C/speed 1.

Add 75 g mushrooms, white wine, soy cream and with the simmering basket in place of the measuring cup cook 5 min/100°C/speed 2.

Add remaining mushrooms, 1 heaped teaspoon grated lemon zest, nutmeg, ½ teaspoon of salt and pepper to taste and cook: 5 min/Varoma//speed 1.

Arrange the potatoes and chicken on a serving platter, add the mushroom sauce and serve.

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Top Tags

Rogan josh

Rajma (kidney bean curry)

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Chicken breast with mushroom sauce ...

Top 4 2nd main course recipes from across the web

The most viewed 2nd main course recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rogan josh

Rajma (kidney bean curry)

Keto cauliflower and Brussels sprou...

Chicken breast with mushroom sauce ...

The most viewed 2nd main course recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine