Madras Lamb Curry in a Thermal Cooker

Madras Lamb Curry in a Thermal Cooker


5 people made this

About this recipe: This recipe is really easy and the ideal meal make when you are on the road. This recipe uses Bisto to thicken it but you could use any gravy powder. I have used granules as they are easier and were all I had in the cupboard.

TheThermalCook Hampshire, England, UK

Serves: 2 

  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 green pepper, deseeded and chopped
  • 2 chillies, deseededand finely
  • 2 garlic cloves, crushed
  • 2 tablespoons Madras curry powder
  • 500g lamb shoulder, cut into cubes
  • 3 teaspoons Bisto or other gravy powder
  • 500ml water
  • 2 tablespoons tomato puree
  • 1 lemon

Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

  1. Put the inner pot of Mr D's Thermal Cooker on a medium heat and add the oil.
  2. When the oil is up to temperature (not too hot) add the onion, green pepper, chillies and garlic. Cook for about 4 minutes until the onion just starts to soften.
  3. Add the curry powder and cook for 2-3 minutes stirring all the time to stop it sticking to the base of the pot.
  4. Add the meat and keep moving it around until it starts to brown.
  5. Mix the Bisto with a little water to make a smooth cream. You won’t have to do this if you are using granules.
  6. Add the rest of the water, tomato puree and lemon juice to the inner pot and stir well.
  7. Stir in the Bisto and bring to the boil. Simmer for 5 minutes with the lid on. Put the inner pot into the insulated outer container. Leave to thermal cook for at least 2 hours. Longer will be better.

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Reviews (2)


Something else. you wrote the final instruction twice - 25 Feb 2010


Have never heard of Mr D's so I did it in a Crockpot slow cooker. Worked fine, but a bit mild. I'll add a bit more curry powder and perhaps an extra chili next time. - 23 Aug 2016

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