Lamb Curry with Cardamom Cashew Rice
Submitted by Slates
Lamb curry marinated overnight with garam masala, cardamom, cinnamon, ginger, and garlic, then simmered in lamb stock and finished with yogurt and lemon. Served on basmati rice with toasted cashews and golden sultanas. Mild, fragrant, family-friendly.
YIELD
4 servingsPREP
30 minCOOK
110 minREADY
620 minA Mild, Fragrant Lamb Curry With Cardamom Cashew Rice
This is the kind of lamb curry recipe that shows newcomers what Indian-style cooking actually tastes like. Gentle warmth from cinnamon and cardamom, aromatic depth from toasted cardamom seeds and garam masala, and tender chunks of slow-simmered lamb finished with yogurt and a squeeze of lemon. There’s just half a teaspoon of mild chili powder in the marinade, so heat-shy eaters get to enjoy the spice without the burn.
The overnight marinade is what does all the heavy work. Twelve hours in the spice mixture is enough time for the cardamom and ginger to penetrate the meat fully, which is why the lamb tastes seasoned all the way through, not just on the surface. The yogurt finish at the very end is a south Asian classic move, adding tang and silkiness without curdling (since it goes in off the heat).
The basmati rice is the surprise costar. Boiled with whole cardamom pods so it absorbs their floral perfume, then mixed with sultanas and golden fried cashews, it delivers as much flavor as the curry itself.
Pro Tips
- Brown the lamb in batches, not all at once. Crowding the pan steams the meat instead of searing it, robbing you of the deep brown fond that builds the curry’s foundation.
- Toast the cardamom seeds before crushing for the marinade. Thirty seconds in a dry pan unlocks their oils and triples the aroma.
- Test the rice by splitting one grain. A tiny white speck in the center means perfectly al dente. Mushy rice ruins the dish.
- Don’t add the yogurt while the curry is still simmering. Stir it in off the heat to prevent splitting.
- Serve with warm naan or chapati on the side for soaking up the sauce.
Variations
- Add a 400ml can of coconut milk in the last 30 minutes of cooking for a creamier, korma-style curry.
- Stir in 200g spinach or peas during the last 5 minutes for a vegetable-forward version.
- Use boneless chicken thighs instead of lamb for a lighter, faster version (reduce simmer time to 30 minutes).
Ingredients
Directions
Heat 1 tablespoon of the oil in a frying pan over a medium heat and brown the lamb a few pieces at a time, until all the meat has been used up.
Add another tablespoon of oil if necessary, to prevent the meat from sticking to the pan.
Then put the browned lamb, along with the marinade ingredients, into a medium sized bowl.
Stir well to coat thoroughly, cover with clingfilm and leave until cold.
Refrigerate overnight to allow the spices to flavour the lamb.
The next day, bring 1 pint (570ml) of water to the boil in a medium-sized pan with the stock cubes.
Stir to dissolve. Add the lamb and the marinade, bring to the boil, then reduce the heat to a simmer, cover and cook gently for 1 ? hours.
While the lamb is gently simmering away, mix the yogurt and lemon juice together in a small bowl, cover and put aside.
Start preparing the rice about 25 to 30 minutes before the lamb is cooked.
Bring a medium-sized pan of salted water to the boil, add the rice and the cardamom pods and boil for about 8 minutes.
Test to see if the rice is cooked by splitting a single grain in half with your fingernail; if it has a tiny white speck in the centre it is al dente and is just right for eating.
Add the sultanas to the rice 1 minute before the end of cooking time, so that they are plump and juicy.
Drain the rice in a colander. Heat the remaining tablespoon of oil in a frying pan over a medium heat and fry the cashews briefly, until golden brown.
Drain on kitchen paper.
Transfer the rice to a bowl and remove the seeds from about half the cardamom pods for extra flavour, discarding the husks.
Stir the seeds into the hot rice, along with the fried cashews.
Season well and cover with foil to keep warm while you finish off the lamb.
Remove the lamb from the heat, stir in the yogurt and lemon, check the seasoning and spoon on to 4 warmed plates.
Carefully spoon the hot rice on top and garnish with the red and green chilli slices.
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