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.
900gboned shoulder of lambcut into 2.5cm (1in) cubes
2largetomatoeschopped
4tablespoonsfinely chopped onionsred onions or shallots preferred
1½teaspoonsgaram masala
1tablespoontomato purée
1½teaspoonssaltor to taste
Freshly ground black pepperto taste
450ml15fl 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.