Aromatic Lamb Curry with Cardamom

Have you ever had an accidental break through in the kitchen? Y’know, one of those ones where you start off with one thing, it goes a bit wrong or not to planned and then you end up with something even better than what you initially wanted?

 

I certainly just had one with this delicious new creation of mine! And it was so blog-worthy that I managed to break my favourite serving bowl in my haste to photograph it! *sad face*

Aromatic Lamb Curry with Cardamom

This curry was initially supposed to be Palak Gosht, the sister dish to this curry. I used an aromatic blend of freshly ground spices, green cardamom, black cardamom, cinnamon, coriander seeds and cumin seeds, to add to the meat as I simmered it for an hour till tender. This blend is invitingly warm, delightfully fragrant and has a nutty undertone to it, something that makes me want to bulk grind and bottle this stuff up to sprinkle over pretty much everything! When the hour of simmering was up, I lifted up the lid to add the spinach and, quite frankly, I was taken aback at how amazing the aroma was! I took a spoon to test out the spices and… 1… 2… 3… 4 licks later I was in no denial that this brilliant creation was a meal in its own right and should be eaten and appreciated just the way it is! With no need to chop the spinach… I rejoiced.

Aromatic Lamb Curry with Cardamom

Aside from the freshly ground spices, the only spices used are salt and turmeric. That’s right, there’s no chilli in this recipe! This makes it an ideal dish to serve for someone who isn’t quite keen on the heat without sacrificing in ‘Wow’ factor! Additionally, this recipe does not use and tomatoes or ginger. The base of the curry is made from onions and garlic only and I feel like this just allows the true beauty of the ground spice mix to just shine through. Whilst garnishing, I didn’t use any fresh coriander because I just didn’t want a single thing to take away from the beauty of this dish! Fresh coriander has a strong taste, something I absolutely love but just didn’t feel suited well for this curry.

Aromatic Lamb Curry with Cardamom

…I did end up garnishing it with some green chilli before serving though because it kinda looked bare and empty. So I guess you could also garnish it with fresh coriander too!

Aromatic Lamb Curry with Cardamom

 

Enjoy, with love x

Aromatic Lamb Curry with Cardamom
Aromatic Lamb Curry with Cardamom
Print Recipe
Cook Time
1hr 20 minutes
Cook Time
1hr 20 minutes
Aromatic Lamb Curry with Cardamom
Aromatic Lamb Curry with Cardamom
Print Recipe
Cook Time
1hr 20 minutes
Cook Time
1hr 20 minutes
Ingredients
  • 500 grams bone in lamb
  • 1 large onion
  • 6 cloves garlic, minced
  • 4-6 tbsp oil
  • 2 black cardamoms
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 small piece cinnamon
  • 0.5 tsp turmeric
  • 0.5 tsp salt
Servings:
Instructions
  1. Grind the black and green cardamom, cumin seeds, coriander seeds and cinnamon into a fine powder and set aside till needed
  2. Heat the oil in a pot on medium heat and then add the onions and garlic. Fry till translucent and lightly turning golden
  3. Add a genorous splash of water to the pan and cover with the lid immediately. This helps to soften the onions and break them down. Keep the lid on until the water dried out, about 5 minutes
    Aromatic Lamb Curry with Cardamom
  4. Add the meat and saute it on high heat till the meat no longer remains pink
    Aromatic Lamb Curry with Cardamom
  5. Add all the spices and 2 cups of water. Bring to a boil, cover and cook on low for an hour or till the meat is tender. Make sure you check it as it cooks to make sure the water hasn't completely dried out and the curry burns. The masala (sauce) should be thick, not watery.
    Aromatic Lamb Curry with Cardamom
  6. Serve hot with chapatti!
Recipe Notes

To make with chicken, add 3/4 cup water and cook for 45 minutes

For mutton, add 3 cups water and cook for an hour and a half.

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