Creamy Cardamom Lamb Curry
A warm and rich dish featuring tender lamb in a creamy sauce infused with cardamom, ginger, and cilantro, perfect for gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 lbs boneless lamb shoulder, cut into 1.5-inch chunks Use high-quality lamb for best flavor.
- 2 tbsp ghee or clarified butter For a rich base.
- 1 large yellow onion, finely diced To add sweetness.
- 4 cloves garlic, minced Adds depth of flavor.
- 1 tbsp fresh ginger, grated For warmth.
- 6 whole green cardamom pods 3 for braising, 3 for garnish.
- 1 tbsp ground turmeric For vibrant color.
- 1 tbsp ground coriander Enhances the aroma.
- 2 tbsp tomato paste For a hint of acidity.
- 1 cup chicken or beef broth For richness.
- 1 cup full-fat coconut milk To create creaminess.
- 1/4 cup coconut cream, reserved for swirling For indulgence.
- 1/4 cup fresh green cilantro, finely chopped For garnish.
- 2 cups steamed long-grain white basmati rice For serving.
- 2 whole naan breads Lightly charred and bubbly, for accompaniment.
Instructions
Preparation
- Begin by heating ghee or clarified butter in a large, heavy-bottomed pot over medium heat until melted and shimmering.
- Add the finely diced onion and sauté until it becomes translucent and fragrant, about 5-7 minutes.
- Add the minced garlic and grated ginger, stirring until they release their aromas, approximately 1-2 minutes.
- Introduce the cardamom pods (three for braising and three reserved for garnish), along with ground turmeric and coriander. Stir to combine.
- Add the lamb, searing the chunks on all sides until browned, about 8-10 minutes.
- Stir in the tomato paste and cook for about 2 minutes to allow it to caramelize slightly.
- Pour in the chicken or beef broth, scraping the bottom of the pot, then bring to a gentle simmer.
- Cover the pot and allow to cook for 1.5 to 2 hours, or adjust timing if using a pressure cooker as per the manufacturer's instructions.
- About 10 minutes before serving, stir in the full-fat coconut milk for creaminess.
- Just before serving, swirl in reserved coconut cream and garnish with remaining cardamom pods and chopped cilantro.
- Serve over fluffy basmati rice and with warm naan bread.
Notes
For optimal flavor, consider making the curry a day ahead and let it rest in the refrigerator overnight. This allows the flavors to deepen significantly.