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Lamb in Creamy Cardamom Curry

Lamb in Creamy Cardamom Curry

This Lamb in Creamy Cardamom Curry is a rich, warming dish that tantalizes the taste buds with fragrant spices and tender lamb.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Cozy Dinners
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb Lamb choose boneless lamb for easier handling and a tender finish.
  • 2 tablespoons Vegetable Oil use a neutral oil to allow the spices to shine.
  • 1 medium Onion, chopped sauté until golden for a sweet, rich base flavor.
  • 3 cloves Garlic, minced fresh garlic adds a lovely aromatic touch.
  • 1 inch Ginger, grated this bright ingredient enhances the overall flavor profile.
For the Spices
  • 2 teaspoons Ground Cardamom the star of the dish; it transforms the curry with its warm, citrusy notes.
  • 1 teaspoon Ground Cumin adds an earthy flavor that complements the lamb beautifully.
  • 1 teaspoon Ground Coriander this spice lends a slight sweetness and depth.
  • 1 teaspoon Turmeric Powder for its vibrant color and health benefits; also contributes a subtle earthiness.
  • 1/2 teaspoon Cinnamon introducing sweetness and warmth, balancing the spice.
  • 1/4 teaspoon Cayenne Pepper adjust to your heat preference for a kick!
For the Sauce
  • 1 can (14 oz) Coconut Milk or Heavy Cream either option creates a rich, creamy texture for the sauce.
  • 1 cup Tomato Puree adds a tangy base that complements the spices wonderfully.
  • 1 tablespoon Brown Sugar balances the flavors; adjust according to your taste!
  • Salt and Pepper to taste; essential for enhancing all the natural flavors.
For Garnish
  • Fresh Cilantro adds a fresh, vibrant finish.

Equipment

  • pan

Method
 

How to Make Lamb in Creamy Cardamom Curry
  1. In a spacious pan, warm the vegetable oil over medium heat. Once hot, toss in the chopped onion and sauté until softened and slightly golden, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute.
  3. Sprinkle in the ground cardamom, ground cumin, ground coriander, turmeric powder, cinnamon, and cayenne pepper. Stir frequently to avoid burning.
  4. Add the lamb to the pan and cook, stirring occasionally, until browned on all sides, about 6-8 minutes.
  5. Pour in the coconut milk (or heavy cream) and tomato puree. Stir well to blend everything together.
  6. If you like a touch of sweetness, stir in the brown sugar, seasoning with salt and pepper to taste.
  7. Reduce the heat and let the dish simmer for 30-40 minutes until the lamb is tender.
  8. Before serving, garnish the curry with fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for 3 months.

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