1 hr 55 min
1 hr 40 min
This is one of the most popular Indian curries because the meat is braised in a spice mix that has more flavour than heat.
½ tsp, ground
4 whole, pods, bruised
Lamb leg steak, raw
400 g, (buy 500g), fat trimmed
4 medium, chopped
1 medium, cut into wedges
2 clove(s), crushed
½ piece(s), medium size, cut into florets
Frozen green peas
1 cup(s), (120g)
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
1 tbs, toasted
- Combine paprika, turmeric, cinnamon, cumin, coriander, cloves and ginger in a small bowl.
- Heat oil in a large saucepan over high heat. Add spice mixture and cardamom pods and cook, stirring, for 1 minute or until fragrant. Add lamb, tomatoes, onion, garlic and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 1 hour 20 minutes or until lamb is tender.
- Add cauliflower and cook for 10 minutes or until tender. Add peas and cook for 1 minute or until heated through. Remove cardamom pods. Serve topped with yoghurt and almonds.
SERVING SUGGESTION: Steamed Asian greens (such as bok choy or gai lan) and basmati rice. TIPS: Suitable to freeze (without yoghurt and almonds) for up to 3 months. To bruise cardamom, press on the pods with the flat side of a large knife until they pop. This exposes the tiny seeds and helps release more flavour.