A lovely, light lamb curry inspired by Sindhi cardamom chicken curries. The flavours are delicate but wonderful.
Blend together the yogurt, tomato, ginger, garlic and ground spices until smooth.
Heat the oil in a saucepan, add the onion and sauté until golden brown. Add the blended ingredients and the chillies and cook, stirring often, until the masala has completely reduced and releases oil on the base of the pan. The more you fry this paste mixture, the deeper the resulting flavour, so it is a time-versus-fl avour decision.
Add the stock and bring to the boil, then add the meat and simmer for four to five minutes, or until cooked to your liking.
Taste and add salt, pepper or more ground cardamom until you have a flavour you love, then serve.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe can be found in Anjum's cookbook Eat Right For Your Body Type.
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