Description
This creamy cardamom curry with lamb features tender lamb simmered in a rich, spiced tomato and yogurt sauce, perfect for a flavorful and comforting meal.
Ingredients
Units
Scale
Ingredients :
- 1/4 cup (60 mL) vegetable oil
- 2 yellow onions, finely chopped
- 12 cloves of garlic, minced
- 3/4 cup (185 mL) canned crushed tomatoes
- 12 green cardamom pods, lightly crushed
- 2 tbsp. tbsp (30 mL) ground cumin
- 1–1/2 tsp. tbsp (22 mL) ground black mustard seeds (optional)
- 1 C. tbsp (15 mL) paprika
- 1–1/2 tsp. teaspoon (7 mL) turmeric
- 1–1/2 tsp. teaspoon (7 mL) cayenne
- 3 lb (1-1/2 kg) boneless lamb (stew, leg or shoulder), cut into bite-sized pieces
- 2 cups (500 mL) water
- 1–1/2 cups (375 mL) plain yogurt, stirred, or buttermilk, or 3/4 cup (185 mL) whipping cream
Instructions
- Heat oil and cook onions: In a large, heavy saucepan, heat the oil over medium heat for 1 minute. Add the onion. Cook, stirring, for 5 minutes.
- Add garlic and spices: Add the garlic. Cook, stirring, for 2 minutes. Stir in the tomatoes, cardamom, cumin, black mustard if using, paprika, turmeric and cayenne. Cook, stirring, for 5 minutes.
- Cook lamb: Add the lamb; mix well. Add the water. Increase heat to high; bring to a boil. Reduce heat to medium-low; cover. Let simmer for 50 minutes.
- Prepare dairy: Meanwhile, place yogurt, buttermilk or cream in a bowl. Let come to room temperature while the lamb cooks.
- Temper dairy and combine: To prevent curdling, whisk 1 cup (250 mL) hot curry sauce into the stirred yogurt, buttermilk or cream, then pour the mixture into the curry saucepan. Cover; cook for 15 minutes.
- Check tenderness and rest: Check the lamb. If not tender, cook 15 minutes more. To put out the fire. Let the lamb rest, covered, until ready to serve.
