With a heavy heart I have decided to hang up my Thermomix Consultant Apron for a while. We have some great new consultants in the area now, which leaves me to re-adjust my priorities.
My original goal was to introduce families in NE Vic to Thermomix and offer a easier way to provide good, wholesome and nutritious food and give the kids a really good start to life. Now with more consultants in the area and the word is spreading like wild fire, I feel comfortable knowing that we're in good hands.
Thermomix has offered me an amazing journey and has opened up a whole new world to me and the adventure of "real" food!! To anyone interested in becoming a consultant, I would highly recommend it.
I'm happy to still be contacted for any queries or can point you in the right direction to some other wonderful consultants.
Happy Thermomixing and thank you so very much for your support and encouragement!
Joelene xoxo

Monday, September 28, 2009

Afghani Lamb & Spinach

Here's another lamb recipe I recently discovered whilst trying to use up a few trays of chops (it's actually amazing how little actual meat is on a chop... )

Afghani Lamb and Spinach Curry
Feeds: 6-8 people

Zest 1 lemon
1 1/2 tablespoon vegetable oil
1kg lamb shoulder, trimmed, diced into 3cm pieces
4 cloves of garlic
1 large brown onion, peeled and quartered
2 teaspoons ground tumeric
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (or to taste)
400g can chopped tomatoes
2 cups of beef stock (or 2 cups of water with 1 tablespoon of Vegie Stock Concentrate)
350g spinach or kale or combination - chopped
1/3 cup (45g) toasted slivered almonds

  1. Place lemon zest in bowl and grate on speed 9 for 20 seconds (stopping mid way to scrape down). Set aside.
  2. Add garlic to bowl and chop speed 9 for 10 seconds. Reduce speed to speed 5 and drop onion onto moving blades for 5 seconds. Set aside.
  3. Heat 1/2 of the oil in the bowl and heat for 1min 30 seconds on Varoma at speed 1. Add lamb in batches (I did batches of 1/3 at a time) and cook for 3 mins Varoma, Reverse Speed 1 to brown meat. Set aside.
  4. Return garlic and onion mixture to bowl along with spices and cook for 3 mins, 100C on speed 1 1/2.
  5. Add lamb, tin of tomatoes (undrained) and stock. Cook on 100C, speed REVERSE 1 1/2 for 60mins without the MC in place (sit the basket on top to stop splattering). This will help the sauce thicken. About 10 minutes before the end add lemon rind.
  6. Tip into serving bowl (this makes about 3 - 31/2 litres so if using Thermoservers you would need 2) over spinach and stir. Sit until spinach has wilted.
  7. Serve curry on steamed rice with almonds sprinkled over the top.
  • This is an adapted Womans Weekly recipe.
  • We cut the Cayenne Pepper right back to 2 quick shakes. The curry was quiet mild - and the flavours more even the following day.
  • The lemon rind certainly lifts the flavours and is lovely in there.


  1. Thanks for another great recipe. Isn't it great not having to constantly stir things?

  2. Sure is Thermomixer - just set and walk away. Hate to imagine life without it!!

  3. Loved this one ILB, sorry it took me so long to get around to doing it. Did half quantity using lamb leg chops and cooked it for just 40 minutes, added the spinach and some thickener to the bowl with 10 minutes to go. Love lamb but it is sooo expensive.