A lovely, light lamb curry inspired by Sindhi cardamom chicken curries. The flavours are delicate but wonderful.


  • 1 ½ tbsp plain yogurt

  • 1 smallish tomato, quartered

  • 10g root ginger, peeled weight, coarsely chopped

  • 2 fat garlic cloves

  • 1 rounded tsp ground coriander

  • 1 tsp ground cardamom, or to taste

  • 1 tsp ground cumin

  • 3 tbsp vegetable oil

  • 1 onion, finely chopped

  • 1–2 green chillies, pierced with the tip of a knife

  • 200ml lamb or chicken stock, or water

  • 350g lamb rump, trimmed and cut into 2.5cm chunks

  • salt and ½ tsp freshly ground black pepper


  • 1.

    Blend together the yogurt, tomato, ginger, garlic and ground spices until smooth.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Taste and add salt, pepper or more ground cardamom until you have a flavour you love, then serve.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 555kj
  • Fat Total 46g
  • Saturated Fat 15g
  • Protein 22g
  • Carbohydrate 11g
  • Sugar 5g
  • Sodium 716mg

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.

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This recipe can be found in Anjum's cookbook Eat Right For Your Body Type

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