Cardamon and Black Pepper Lamb Curry (4)

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.

Cardamon and Black Pepper Lamb Curry (4)
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Cardamon and Black Pepper Lamb Curry (4)
Print Recipe
  1. Put the cardamon seeds and black pepper in a spice grinder and grind to a powder. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. When the lamb is tender, garnish with the fresh coriander and serve warm with roti.
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