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

Sunday, September 27, 2009

Nepalese Meatball Curry

Welcome! This is my very first posting and I hope to add a couple in the next week or two and add some recently converted Thermomix Recipes and update you with what is happening with Thermomix. I hope to at least send out something on a monthly basis... so we'll see how it goes.
Having an abundance of Lamb in the freezer that needs to be used up I've been going through my "old" (non TMX) recipe books looking for inspiration. Thanks to a Woman's Weekly cookbook I have converted this Nepalese Meatball Curry, which is quiet mild & makes a large quantity (6-8 people).
Meatball Ingredients:
2 tbs vegetable oil
1 small white onion (peeled and quartered)
3 cloves of garlic
5 cm piece of ginger (25g) peeled and sliced
750g lamb mince
1 egg
1 egg yolk
1 fresh long red chilli (we removed the seeds for a milder version)
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 cup fresh coriander
2 tbs breadcrumbs

Curry Sauce:
1 tbs vegetable oil
1 medium white onion, peeled and quartered
1 clove garlic
3 cm piece of ginger (25g) peeled and sliced
1 tbs coriander stems and roots
2 tsp ground cumin
1 tsp ground fenugreek
1 tsp yellow mustard seeds
1 tsp ground turmeric
2x 400g can crushed tomatoes
1 cup of beef stock (or 1 cup water + 1 tsp veggie stock concentrate)
1/4 cup lemon juice

Put chilli, coriander, garlic, ginger and onion into TMX bowl and cut on speed 7 for 10 seconds. Add oil and saute for 3 mins, speed 1, on Varoma temp. Let cool for 10 mins.

Add all other meatball ingredients and mix on Reverse, Speed 4, using the spatula until all combined. Put aside in another bowl and clean TMX bowl ready for the curry sauce.

Place coriander stems and roots, garlic and onions to the TMX bowl and chop on speed 7 for 10 seconds. Scrape down with spatula and chop again on speed 7 for 5 seconds. Add oil and saute for 3 mins, speed 1, at 100C.

Add spices and saute for 1 min, speed 1, 100C.

Add tomatoes and stock. Cook for 30 mins, speed 1 at 100C, with the MC at an incline position.

Meanwhile roll the meatballs using level tablespoon amounts and place them in the Varoma using both trays. Once the Curry Sauce has finished the initial 30 minutes, put the Varoma in place (with Meatballs) onto the bowl and set the TMX for another 30 mins, Speed 1 on Varoma temp.

When the second 30 minutes has finished, add the lemon juice and stir on speed 2 for 30 seconds.

Place meatballs in a serving bowl and pour Curry Sauce over the top.

Serve with TMX steamed rice and veggies.


  1. Great work. Welcome to the world of blogging.

    You've started with a bang.

  2. Thank you for your support Thermomixer :-*