Slow Cooked Cardamom Lamb Curry

Name: Slow Cooked Cardamom Lamb Curry
Prep time: 25 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. vegetable oil; 4 large ripe tomatoes (400g total weight); 20 green cardamom pods, bruised; 800 g lamb neck fillet, cut into 4cm pieces; 5 cm piece fresh root ginger, peeled and grated; 1 bay leaf; 4 black cardamom pods, bruised, see GH TIP; 1/4 tsp. dried chilli flakes; 175 g full-fat Greek-style yogurt; 150 mL vegetable oil; 1 onion, finely sliced

Cooking lamb low and slow in a mild and fragrant yogurt and cardamom sauce makes it meltingly tender. The crispy onions give deep flavour and textural contrast, but if you don’t fancy making them you could use shop bought. Reserve the onion-infused leftover cooking oil and use it to make another curry or stir fry – it will keep for a couple of weeks in an airtight container in the fridge.

By The Good Housekeeping Cookery TeamPublished: 18 January 2024

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This rich and unctuous lamb curry is sure to delight! If you're a fan of this recipe, then we have plenty of curry recipes for you to try.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

3 hrs 15 mins

Total Time:

3 hrs 40 mins

Cal/Serv:

607

Ingredients

3 Tbsp.
vegetable oil
4
large ripe tomatoes (400g total weight)
20
green cardamom pods, bruised
800 g
lamb neck fillet, cut into 4cm pieces
5
cm piece fresh root ginger, peeled and grated
1
bay leaf
4
black cardamom pods, bruised, see GH TIP
1/4 tsp.
dried chilli flakes
175 g
full-fat Greek-style yogurt

For the crispy onions

150 ml
vegetable oil
1
onion, finely sliced

Directions

1. Step 1Heat oil in a wide casserole dish or heavy-based pan (that has a lid) over medium heat. Add onions and cook, stirring occasionally, for 10-12min until soft.
2. Step 2Meanwhile, score a cross in the bottom of each tomato and coarsely grate on a box grater, discarding skin. Remove seeds from 1/2 the green cardamom (discard pods) and grind using a pestle and mortar.
3. Step 3Increase heat under pan to high, add lamb, stirring occasionally, and cook for 7-8min, or until just browned. Add ginger, bay, whole and ground cardamom, and chilli flakes and cook for 2min. Stir in grated tomatoes, yogurt, 500ml water and plenty of seasoning. Bring to a simmer, cover, reduce heat to low and cook for 1hr 30min, until almost tender.
4. Step 4Meanwhile, make the crispy onions. In a medium pan heat oil over medium heat for 3min, until warm, then add sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until onions are deep golden-brown, about 15-20min. Remove with a slotted spoon to a plate lined with kitchen paper (they will crisp as they cool).
5. Step 5Uncover lamb pan and continue to cook gently, stirring occasionally, for a further 1hr-1hr 15min, until the sauce reduces, and the lamb is very tender. Check seasoning, sprinkle with the crispy onions and serve with rice or breads. Remind your guests when serving not to eat the whole cardamom pods!

GET AHEAD:

Prepare curry and crispy onions up to 2 days ahead; cool completely. Cover curry and chill. Store onions in an airtight container at room temperature. To serve, reheat curry over low heat until piping hot, adding a splash of water if needed.

GH TIP

Black cardamom pods are larger than green and have a distinctive smokey flavour. You can buy them in the Indian or ‘World Food’ aisle of larger supermarkets, or online. If you can’t find them, you could substitute 4 whole cloves instead, for a slightly different but still tasty curry.