Easy 25-minute cardamom lamb

Easy 25-minute cardamom lamb

Anjum's Quick & Easy Indian
Lisa Linder

A lovely, light lamb curry inspired by Sindhi cardamom chicken curries. The flavours are delicate but quite wonderful and it cooks in less than 30 minutes. I truly recommend it. For quickest results, cook the curry in an open, wide pan so that there is more surface area for the ingredients to cook. If you have more time, make a slow-cooked version with cubed leg of lamb, cooking it for 1–1¼ hours for an added depth of flavour.


Quantity Ingredient
1 1/2 tablespoons plain yogurt
1 smallish tomato, quartered
10g root ginger, coarsely chopped, (peeled weight)
2 fat garlic cloves
1 rounded teaspoon ground coriander
1 teaspoon ground cardamom, or to taste
1 teaspoon ground cumin
3 tablespoons 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 2.5 cm chunks
1/2 teaspoon freshly ground black pepper


  1. Blend together the yogurt, tomato, ginger, garlic and ground spices until smooth. (I use a hand-held blender.)
  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-flavour decision. 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.
  3. Taste and add salt, pepper or more ground cardamom until you have a flavour you love, then serve.
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