Slow-Braised Lamb with Cardamom and Saffron

Tender lamb simmered in a fragrant yogurt sauce with warming spices and saffron threads, perfect for chilly evenings.

Cuisine: Indian

Category: Beef

Prep: 45 minutes. Cook: 105 minutes.

Serves 4.

Ingredients

• 1.5 pounds lamb shoulder
• 1/2 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 6 green cardamom pods
• 1/4 teaspoon saffron threads
• 1 large, finely chopped onion
• 2 medium, grated tomato
• 1 teaspoon ground cumin
• 3 tablespoons ghee
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons, chopped fresh cilantro

Instructions

1. Step 1: Trim excess fat from 1.5 pounds lamb shoulder cubes and pat dry. In a bowl, combine 1/2 cup plain yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon ground cumin, and 1 teaspoon salt; mix well and coat lamb evenly. Marinate for 30 minutes at room temperature.
2. Step 2: Heat 3 tablespoons ghee in a heavy pot over medium heat. Add 1 large finely chopped onion and sauté for 5-6 minutes until golden brown, stirring occasionally to prevent burning.
3. Step 3: Add 2 medium grated tomatoes and cook for 8 minutes, stirring frequently, until the mixture thickens and oil separates from the sauce.
4. Step 4: Add the marinated lamb along with all marinade, 6 green cardamom pods, and 1/4 teaspoon saffron threads. Stir to coat evenly, then add 1 cup water and 1 teaspoon salt. Bring to a gentle simmer.
5. Step 5: Reduce heat to low, cover, and cook for 1 hour and 45 minutes, stirring occasionally, until lamb is fork-tender and sauce has thickened to a rich consistency.
6. Step 6: Remove cardamom pods, discard, and stir in 2 tablespoons chopped fresh cilantro. Adjust salt if needed before serving.