Indian Lamb Curry Flavored With Black Cardamom
Total time: 1 hour and 45 minutes
Yields: 4 servings
Author: Moira Hodgson
Source: https://www.nytimes.com/1997/01/12/nyregion/spicy-chicken-and-lamb-make-up-an-indian-meal.html
Ingredients
- 15 cashew nuts
- 1 tablespoon poppy seeds
- 2 garlic cloves, chopped
- 2 tablespoons ginger, chopped
- 2 tablespoons vegetable oil
- 3 bay leaves
- 3 pods black cardamom seeds
- 2 onions, sliced
- 2 cups plain yogurt
- 6 green chilies, chopped
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 2.5 pounds lamb, boned and cut into 1-inch pieces
- 2 teaspoons green cardamom seeds
- 2 teaspoons ground black pepper
- coarse salt, to taste
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
Instructions
Soak the cashews and poppy seeds in water just to cover for 30 minutes. Put the nuts, poppy seeds, garlic, ginger and soaking liquid in a blender and blend until a smooth thick paste forms. Set aside.
Heat the oil in a large saucepan. Add the bay leaves and black cardamom seeds and fry for 30 seconds until they crackle. Add the onions and continue frying until they are light brown. Add the cashew and poppy seed paste, yogurt, chilies, ground coriander and ground cumin. Continue for 12 to 15 minutes until the mixture is reduced by half.
Stir in the lamb and cook for 5 to 6 minutes. Add enough water just to cover the lamb and continue simmering uncovered for 40 to 45 minutes until the lamb is cooked through and tender. Add extra water if necessary as the lamb cooks. Sprinkle with the ground cardamom, pepper and salt, then stir in the cream and butter. Stir for a minute, then serve garnished with coriander.
Soak the cashews and poppy seeds in water just to cover for 30 minutes. Put the nuts, poppy seeds, garlic, ginger and soaking liquid in a blender and blend until a smooth thick paste forms. Set aside.
Heat the oil in a large saucepan. Add the bay leaves and black cardamom seeds and fry for 30 seconds until they crackle. Add the onions and continue frying until they are light brown. Add the cashew and poppy seed paste, yogurt, chilies, ground coriander and ground cumin. Continue for 12 to 15 minutes until the mixture is reduced by half.
Stir in the lamb and cook for 5 to 6 minutes. Add enough water just to cover the lamb and continue simmering uncovered for 40 to 45 minutes until the lamb is cooked through and tender. Add extra water if necessary as the lamb cooks. Sprinkle with the ground cardamom, pepper and salt, then stir in the cream and butter. Stir for a minute, then serve garnished with coriander.
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