Spiced Lamb Fry and Nut Medley

Thermomix recipe: Spiced Lamb Fry and Nut Medley. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 300 g sheep testicles, cleaned and sliced into 1 cm pieces
• 100 g raw peanuts
• 50 g walnuts
• 50 g macadamia nuts
• 25 g pine nuts
• 25 g pistachio nuts
• 30 g olive oil, divided
• 1 small onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• ½ tsp salt, or to taste
• ¼ tsp black pepper, freshly ground
• Fresh parsley, chopped, for garnish

Instructions

1. Carefully clean the sheep testicles, removing any membranes. Slice them into 1 cm thick pieces. Set aside.
2. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
3. Add 15 g olive oil to the bowl. Sauté 3 min / 120°C / Speed 1.
4. Add the sliced sheep testicles, ½ tsp salt, and ¼ tsp black pepper to the bowl. Cook 12 min / 100°C / Reverse / Speed 1. Ensure the simmering basket is placed on the lid instead of the measuring cup to allow for evaporation.
5. Carefully transfer the cooked sheep testicles to a bowl and set aside. Wipe the mixing bowl clean with a paper towel.
6. Add the remaining 15 g olive oil, peanuts, walnuts, macadamia nuts, pine nuts, pistachio nuts, ground cumin, smoked paprika, and chili flakes (if using) to the mixing bowl.
7. Toast the nuts 8 min / 90°C / Reverse / Speed 1. Pause halfway through (at 4 minutes) to scrape down the sides of the bowl and ensure even toasting.
8. Return the cooked sheep testicles to the mixing bowl with the toasted nuts. Mix gently 1 min / 90°C / Reverse / Speed 1 to combine and warm through.
9. Transfer the medley to a serving dish. Garnish with fresh chopped parsley and serve warm or at room temperature.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.