| Prep: 15 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 10g | 30g |
| sugars | fibre | protein | salt |
| 5g | 2g | 32g | 1.2g |
When I first created the recipe for Slow-Cooked Lamb with Black Cardamom Rice, it was a true melding of old and new. Growing up in Montana, I’ve always appreciated the rich, hearty flavors of game meats and traditional cooking techniques. This dish, though, is a delightful fusion that incorporates the deep, exotic flavors of black cardamom with slow-cooked lamb, resonating with comfort and heritage.
Exploring New Culinary Horizons
The choice of black cardamom in this recipe infuses the dish with a smoky, earthy aroma that is simply irresistible. Black cardamom, unlike its green counterpart, provides a robust and intense flavor profile that pairs wonderfully with the succulent lamb shoulder. Cooking the lamb slowly allows the spices to penetrate deeply, resulting in a tender, flavor-packed bite each and every time.
Health Benefits to Savor
Besides its captivating flavors, this dish offers several health benefits. Lean lamb shoulder is a great source of high-quality protein, essential vitamins, and minerals. Combined with the anti-inflammatory properties of ginger and garlic, and the digestive benefits of black cardamom, this meal not only delights your palate but also nurtures your body.
The rice component, Basmati, complements the lamb perfectly. Black cardamom pods infuse the basmati rice with an exquisite depth of flavor that elevates the entire dish. The fresh cilantro garnish and lemon wedges add a perfect finishing touch, providing a burst of freshness and a hint of acidity that cuts through the richness of the lamb.
Slow-Cooked Lamb with Black Cardamom Rice is a dish that has roots in numerous culinary traditions. It shares similarities with Middle Eastern and South Asian cuisines, such as Moroccan Lamb Tagine or Indian Lamb Biryani. However, its unique flavor profile sets it apart, making it a standout dish that’s versatile enough to serve at a cozy family dinner or an elegant dinner party.
If you enjoy this recipe, you might also love trying similar dishes like Moroccan Lamb Tagine or Indian Lamb Biryani. Serve it with a side of mint yogurt sauce for an additional layer of flavor that complements the spices beautifully.
In essence, this recipe is more than just a meal—it’s an experience. It’s a culinary journey I invite you to take, exploring the rich traditions and vibrant flavors that make cooking and eating so exciting. Gather your ingredients, take your time to cook it slow, and enjoy every aromatic and flavorful bite.
What You’ll Need
- 2 1/2 lbs lamb shoulder, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup crushed tomatoes
- 2 cups beef broth
- 2 cups basmati rice
- 4 black cardamom pods, slightly crushed
- 4 cups water
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Method
Step One
Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb shoulder chunks and season them with salt and pepper. Cook until browned on all sides, about 8 minutes. Remove the lamb and set aside.
Step Two
In the same skillet, add the finely chopped onion. Cook until the onion is softened and golden brown, about 5 minutes. Add the minced garlic and grated ginger, and cook for an additional 1 minute until fragrant.
Step Three
Add the ground cumin, ground coriander, paprika, ground cinnamon, and ground cloves to the skillet. Stir and cook the spices for about 1 minute until they are well-combined and aromatic.
Step Four
Stir in the crushed tomatoes and beef broth. Bring the mixture to a simmer, then return the browned lamb chunks to the skillet. Reduce the heat to low, cover, and let it slow-cook for about 2 to 2 1/2 hours, or until the lamb is tender.
Step Five
While the lamb is cooking, prepare the black cardamom rice. Rinse the basmati rice under cold water until the water runs clear.
Step Six
In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed rice and the slightly crushed black cardamom pods. Stir well, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and all the water is absorbed. Remove the cardamom pods before serving.
Step Seven
Serve the slow-cooked lamb over the black cardamom rice. Garnish with fresh cilantro and serve with lemon wedges on the side.
