A slow cooked soupy curry from the Sindhi community. Its from ” Thali” by Maunika Gowardhan. If you can, find some already podded green cardamon seeds to save time.
Ingredients
- 1 1/2 tsps green cardamon seeds
- 1 tbsp black peppercorns
- 4 tbsps ghee
- 800 g lamb shoulder, on the bone cut into bite sized pieces
- 1/2 tsp ground turmeric
- 1 tbsp ground coriander
- 350 ml water
- salt to taste
- 200 g tomatoes finely chopped
- 2 tbsps finely chopped coriander
Servings:
Instructions
- Put the cardamon seeds and black pepper in a spice grinder and grind to a powder. Set aside.
- Heat the ghee in a heavy based saucepan over a medium heat. Add the spice powder and stir for a few seconds, then add the lamb and fry for 5 minutes. Stir as it begins to seal.
- Add the turmeric and ground coriander and continue to fry for 5-6 minutes. Add the water, season to taste and bring to the boil.
- Reduce the heat to low, cover and continue to simmer for 45 minutes, stirring halfway through. Add the tomatoes and continue cooking for a further 40 minutes as they soften and the gravy thickens.
- When the lamb is tender, garnish with the fresh coriander and serve warm with roti.
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