Lamb in Creamy Cardamom Curry
450kcal
Ingredients
Curry Base
- 2 tablespoons vegetable oil can substitute with ghee
- 2 medium yellow onions finely chopped
- 4 cloves garlic minced
- 1 can canned crushed tomatoes
- 6 pods green cardamom lightly smashed
- 1 teaspoon ground cumin can substitute with coriander
- 1 teaspoon black mustard seeds optional
- 1 teaspoon paprika sweet or hot, according to preference
- 1 teaspoon turmeric or curry powder
- 1/2 teaspoon cayenne to taste
Lamb and Cream
- 1 pound boneless lamb cut into pieces
- 2 cups water or stock for flavor
- 1 cup plain yogurt can use buttermilk or cream
Method
Cooking Instructions
- Heat the oil in a large pot over medium heat.
- Add the finely chopped yellow onions and cook until soft and golden, about 5-7 minutes.
- Stir in the minced garlic, cooking for another minute until fragrant.
- Add the crushed tomatoes, green cardamom pods, ground cumin, optional mustard seeds, paprika, turmeric, and cayenne. Cook together for 2-3 minutes.
- Toss in the boneless lamb pieces, stirring to coat in the spicy mixture.
- Pour in water and bring to a gentle simmer. Cover and cook on low for 1 to 1.5 hours until lamb is tender.
- Stir in yogurt, buttermilk, or cream to create a smooth sauce, heating gently.
- Let simmer another 5-10 minutes, adjusting seasoning as desired, and serve warm with rice or naan.
Nutrition
Serving1bowlCalories450kcalCarbohydrates20gProtein30gFat30gSaturated Fat15gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol90mgSodium400mgPotassium800mgFiber3gSugar6gVitamin A500IUVitamin C10mgCalcium150mgIron4mg