A beautifully plated dish of Lamb with Cardamom, featuring tender, slow-cooked lamb pieces infused with the rich aroma of whole and ground cardamom. The dish has a deep, golden-brown hue with hints of caramelized onions, cinnamon, and aromatic spices. Garnished with fresh coriander and slivered almonds, it is served in a rustic ceramic bowl. Accompanied by a side of fragrant basmati rice and warm naan, the bowl rests on a wooden table, with soft, warm lighting enhancing the inviting and flavorful presentation.

Sindhi-Style Lamb with Cardamom

This Sindhi-style lamb stew is a rich, comforting dish infused with the mild yet aromatic flavor of green cardamom. With no red chilies, it is a gentle and soothing dish, traditionally served with crusty bread or rice.
Portions:6
including pressure cooking 45 minuten
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Equipment

  • Pressure cooker or large saucepan
  • Coffee or spice grinder
  • stirring spoon

Ingrediënten

  • 2 tablespoons green cardamom pods ground whole
  • 3 tablespoons vegetable oil
  • 900 g boned shoulder of lamb cut into 2.5cm (1in) cubes
  • 2 large tomatoes chopped
  • 4 tablespoons finely chopped onions red onions or shallots preferred
  • teaspoons garam masala
  • 1 tablespoon tomato purée
  • teaspoons salt or to taste
  • Freshly ground black pepper to taste
  • 450 ml 15fl oz water

Instructies

  • Grind the Cardamom: Place cardamom pods (whole, with skin) into a clean coffee or spice grinder and grind into a fine powder.
  • Heat the Oil: In a pressure cooker (or large saucepan), heat 3 tablespoons of oil over medium-high heat.
  • Sear the Meat: Add the ground cardamom powder, stir for a second, then add the lamb cubes.
  • Stir-fry on high heat for 2 minutes.
  • Add Vegetables & Spices: Add the chopped tomatoes and onions, stirring for another 3 minutes.
  • Then, add the garam masala, tomato purée, and salt.
  • Cook the Lamb: Pour in 450ml (15fl oz) water, cover the pressure cooker tightly, and bring to high pressure.
  • Lower the heat and cook for 15 minutes.
  • Alternative (No Pressure Cooker): If using a regular pot, increase the water to 600ml (1 pint) and simmer, covered, for 1 hour or more, until the lamb is tender.
  • Final Touch: Release pressure quickly with cool water, uncover, and bring the stew to a gentle boil.
  • Stir in a very generous amount of freshly ground black pepper and cook for 1 more minute.
  • Serve Hot: Serve with crusty bread, chapatis, or basmati rice.

Notes / Tips / Wine Advice:

Serving Tip:
Pair this Sindhi lamb stew with freshly baked naan, roti, or crusty sourdough bread. A side of yogurt or cucumber raita balances the rich, aromatic sauce.
Wine Advice:
Pair this Lamb with Cardamom with a medium-bodied red wine like Merlot or Syrah, which complements the warm, aromatic flavors of the dish.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 8 g | Protein: 42 g | Fat: 32 g | Fiber: 2 g | Sugar: 3 g | Salt: 1.8 g
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Recipe Category Lamb / Main Dish / Stew
Country India
Season: All seasons

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