Nature Spices – Cardamom Karahi Lamb

Nature Spices – Cardamom Karahi Lamb

This aromatic Karahi features tender lamb pieces infused with the warmth of green cardamom and cassia bark, creating a rich, deeply spiced North Indian classic.

General Info

  • Serves: 4 People

  • Prep Time: 1 hour (marinating)

  • Cook Time: 45-50 mins

Ingredients

The Marinade:

  • Protein: 500g Lamb (cubed)

  • Base: 3 tbsp Yogurt, 1 tbsp Tomato puree

  • Aromatics: 1 tbsp Ginger paste, 1 tbsp Garlic paste

  • Spices: 1 tbsp Garam masala, 1 tsp Chilli powder, Salt to taste

The Curry:

  • Fats: 4 tbsp Vegetable oil (divided)

  • Vegetables: 2 Large onions (finely sliced)

  • Whole Spices: 2-3 pieces Cassia bark, 5-6 Green cardamom pods

  • Liquid: 150ml Water (if needed)

To Serve:

  • Garnish: Fresh coriander leaves

  • Sides: Warm naans, chapattis, or fragrant lemon rice

Method

Step 1: Marinate the Lamb

  1. In a large mixing bowl, combine the tomato puree, yogurt, garam masala, ginger, garlic, chilli powder, and salt.

  2. Add the lamb pieces and toss until thoroughly coated.

  3. Cover and leave to marinate for at least 1 hour to allow the flavors to penetrate the meat.

Step 2: Prepare the Onion Base

  1. Heat 2 tablespoons of oil in a heavy-bottomed pan or Karahi.

  2. Add the sliced onions and fry until they reach a deep golden brown.

  3. Remove the onions from the pan and allow them to cool. Once cooled, grind them into a smooth paste (add a splash of water if necessary).

Step 3: The Sizzle and Sear

  1. Add the remaining 2 tablespoons of oil to the same pan.

  2. Once the oil is hot, tip in the cassia bark and cardamom pods.

  3. When the spices begin to sizzle and release their aroma, add the ground onion paste and the marinated lamb.

  4. Fry the mixture on medium-high heat for about 2 minutes to seal the juices in the meat.

Step 4: Slow Simmer

  1. Cover the pan with a tight-fitting lid and lower the heat to a simmer.

  2. Cook, stirring occasionally, until the lamb is tender and cooked through.

  3. Pro Tip: If the curry starts to look dry or sticks to the pan, add approximately 150ml of water to maintain a thick, luscious sauce.

Step 5: Finish and Serve

  1. Garnish generously with fresh coriander leaves.

  2. Serve steaming hot alongside buttery naans or a zesty lemon rice.

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