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.
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
- 1½ teaspoons garam masala
- 1 tablespoon tomato purée
- 1½ 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
