Cardamom lamb curry
2 tbs, ground, bruised
Lean lamb leg roast, raw
1400 g, (buy 1.750kg) trimmed of fat, cut into 5cm pieces
2 medium, finely chopped
Canned diced tomatoes
400 g, (1 can)
2 tsp, (black) freshly ground
- Preheat oven to 200°c. toast the cardamom in a small frying pan over medium heat for 1-2 minutes or until fragrant. Process in a mini food processor or grind in a mortar with a pestle until a fi ne powder forms.
- Heat 1 tablespoon of oil in a large ovenproof heavy-based saucepan over high heat. Season the lamb with salt and cook, stirring, in 3 batches for 4 minutes or until browned. Transfer lamb to a plate.
- Reduce heat to medium. add the remaining oil and cook the onion, stirring, for 4 minutes or until golden. Stir in the cardamom and garam masala and cook for 30 seconds or until fragrant. Return the lamb to the pan and toss to coat. Combine the tomato paste with 1¼ cups (310ml) water in a jug. Add to the pan with the tomato. Stir and bring to the boil. Transfer to the oven and cook, covered, for 1½ hours or until the lamb is tender.
- Stir in the pepper and serve.