Cardamom Lamb Curry

A beautiful, dark, rich curry of tender leg lamb and vegetables highlighting one
of my favourite spices: cardamom (both brown/black and green).

2-3 tbsp vegetable oil or ghee
1kg lamb (leg), cubed
1½ large brown onions, finely chopped
2 large garlic cloves, crushed
1 tbsp grated or finely chopped ginger
2-3 tbsp Spice Fusion Kashmiri Rub
2 tbsp almond meal
1 x 400g can crushed tomatoes
2 large brown/black cardamom pods, slightly crushed (optional)
4-6 green cardamom pods, slightly crushed
2 medium potatoes, peeled and cubed
100g green beans
2-3 large mushrooms, sliced

Heat oil in heavy-based pan and fry the lamb in batches until browned well on
all sides. Remove from pan.
Sauté onions (add more oil if necessary) until dark and caramelised, add garlic,
ginger, Kashmiri Rub and almond meal, stir for about a minute.
Return lamb to pan then add tomatoes, brown and green cardamom pods and
enough water to just cover everything.
Simmer on low heat, lid on, for about 45 minutes to an hour, stirring occasionally
and adding more water if necessary.
Add potatoes, beans and mushrooms and cook until the lamb is tender, the
vegetables are cooked through and the sauce has thickened.
Remove cardamom pods before serving with Basmati rice garnished with
chopped coriander or parsley.