April 3, 2015

Lamb Curry with cardamom

This time I tried a Indian style lamb curry. The mixture of the spices had a surprising good taste, I was very impressed. The meat became very soft and aromatic. I think this recipe would also work with beef or veal.

Lamb Curry with cardamom

Ingredients (4 portions)
6 garlic cloves, chopped
1 tsp ginger
3 onions, minced
800 g lamb meat, sliced in pieces
8 green cardamom pods
6 tbs peanut oil
1 cinnamon stick
2 bayleaves
2 tsp caraway
2 tsp coriander
½ tsp red pepper
1 tbs paprika powder
2 tbs tomatopaste – salt
300 ml water


Mix garlic and ginger. Pound the cardamom pods.

Heat oil in a pot and brown cardamom, cinnamon and bayleaves. Add the meat in portions and fry it on high heat from every side. Put it aside.

Add the onions and the ginger-garlic-mixture and stir-fry it. Stir in caraway, coriander, red pepper and paprika, add the tomato paste and stir-fry it as well.

Put meat back in to the pot and taste with salt. Add 300 ml water and let the curry cook on low heat for about one hour till the meat is done/soft. Serve with basmati rice.

curry with basmati rice

No comments:

Post a Comment