25 mins active prep time, 4 servings

This recipe is from ‘Anjum's Quick & Easy Indian' by Anjum Anand, published by Hardie Grant Books, $39.95.

See full recipe at cooked.com.au

Photography © Lisa Linder

From the author:

A lovely, light lamb curry inspired by Sindhi cardamom chicken curries. The flavours are delicate but quite wonderful and it cooks in less than 30 minutes. I truly recommend it. For quickest results, cook the curry in an open, wide pan so that there is more surface area for the ingredients to cook. If you have more time, make a slow-cooked version with cubed leg of lamb, cooking it for 1–1¼ hours for an added depth of flavour.

Ingredients & quantities (Included in delivery)

- 1 ½ tbsp plain yoghurt
- 1 tomato, quartered
- 10g ginger, roughly chopped
- 1 onion, finely chopped
- 1-2 green chillies, pierced with the tip of a knife
- 1 lamb rump, trimmed and cut into 2.5cm thick chunks

Ingredients (pantry items)

- Salt
- Pepper

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.