Creamy Cardamom Lamb Curry — Lamb Rezala
A Bengali nawabi celebration curry of lamb in a delicate cashew-yogurt white gravy perfumed with green cardamom, white pepper, kewra, and rose water.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak cashews and almonds in hot water 20 minutes, drain. Blend with 10 tbsp water to smooth paste, strain through fine sieve. Whisk yogurt smooth. Soak saffron threads in 2 tbsp warm milk 10 minutes. Have all spices, pastes, and aromatics measured and ready.
Bloom
Heat 3 tbsp ghee and oil in heavy saucepan over medium heat. Add green cardamom pods, cinnamon, cloves, bay leaves, and mace. Sizzle 30 seconds until fragrant. Add lamb pieces and stir 5 minutes on medium until edges turn opaque—do not brown.
Saute
Add onion paste, cook 10 minutes on medium stirring constantly until moisture evaporates and paste turns pale gold. Add ginger and garlic pastes, cook 1 minute until raw smell fades. Reduce to low heat.
Build 1
Add white pepper, ground cardamom, salt; stir 30 seconds. Add yogurt one tablespoon at a time over 3 minutes, stirring constantly to prevent splitting. Pour in 500ml hot water, stir, cover, simmer low 30 minutes until lamb is fork-tender.
Build 2
Uncover, stir in cashew-almond paste, cook 3 minutes on low until gravy thickens and turns ivory. Add milk, saffron milk, and sugar. Simmer 2 minutes on low—do not boil. Gravy should be silky and pale.
Finish
Stir in remaining 1 tbsp ghee, rose water, and kewra water off the heat. Cover and rest 3 minutes. Gravy should be aromatic and silken.
Plate
Transfer to serving dish and garnish with julienned fresh ginger, chopped coriander, and silver leaf if using. Serve with rumali roti, sheermal, or saffron pulao, alongside cucumber-mint raita, sliced raw onion, mango pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.