Forum Thermomix

Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: Mrs Mac on November 18, 2011, 03:53:40 am

Title: Lamb Dhansak question??
Post by: Mrs Mac on November 18, 2011, 03:53:40 am

Hi

I'm a new thermomix user and member to this webchat site.

i'm interested in any feedback on the Lamb Dhansak reciepe in the Indian Cookbook.
Q - does anyone change the liquid amounts suggested?? and does anyone cook on stove top at a simmer instead of the oven??? I wasn't overly impressed with my result by follwoing receipe to a T.
Q - what is the best way to get rid of those stonger herb smells from the seals and spoons after making anything with garlic especially

thanks in advance

Title: Re: Lamb Dhansak question??
Post by: judydawn on November 18, 2011, 04:07:15 am

One quote on this (http://V) thread is all I could find about Lamb Dhansak Mrs Mac - not everyone comments on the forum so perhaps if they see your query they may be able to help you.  Reviews of this cookbook have slowed down, we get a flurry of reviews when a new book is released then all goes quiet.

As far as smelly lids go, there are a heap of threads addressing that problem

http://www.forumthermomix.com/index.php?topic=3380.0

http://www.forumthermomix.com/index.php?topic=6304.0

http://www.forumthermomix.com/index.php?topic=3352.0

http://www.forumthermomix.com/index.php?topic=4545.0

http://www.recipecommunity.com.au/thermomix-tm-31/thermomix-tm-31/11344/smelly-lid-seal.html 

I always wash or soak my lid/bowl as soon as food has been emptied from it.
 
 
 

Title: Re: Lamb Dhansak question??
Post by: kirstwoman on December 16, 2011, 08:24:16 am

I have made quite a few times, and apart from the fact it makes loads and I always forget.... I pretty much follow the recipe. I find the flavour does not have enough depth to it so I usually add my trusty stock concentrate to season it and it seems to balance the flavour a bit better.  With regard to cooking on the stove top I can't see any reason why not, you would just have to be mindful of your liquid levels and ensure it does not boil dry and on a very low simmer.  Sorry can't be more help, as I say its been a while!

Title: Re: Lamb Dhansak question??
Post by: auds on December 18, 2011, 12:46:22 am

I made the lamb madras from the ICB - the recipe said to take it out and do it in the oven (i think).

I just left it in the thermomix to cook - I forget how long but I did post a review which probably says how long I left it.

Came out beautifully.

Title: Re: Lamb Dhansak question??
Post by: KerrynN on January 04, 2012, 10:15:07 am

On the smelly seal, I remove mine from the lid and leave it separate. I did actually buy an extra seal when mine was a bit stinky and then after it had been out of the lid for a while the smell was gone completely anyway.