This traditional Indian dessert Rose petal & Cardamom kulfi is a perfect cold sweet dessert for those hot summer days. This wonderfully scented dessert using
Not long ago we were lucky enough to learn this signature dish from owner and executive chef at Tonka, Adam D’sylva. We’ve adapted the recipe and put our own spice people twist on it. We hope you love it as much as we do!
Spices used in this recipe
Cardamom Black Pods Whole$3.45 View Product
Cinnamon Sticks$3.45 – $8.50 View Product
Nigella Seeds Whole$3.45 View Product
Cumin Seeds Whole$3.45 – $6.95 View Product
Coriander Seeds Whole$3.45 View Product
Paprika Sweet$3.45 – $6.95 View Product
Star Anise Whole$3.45 – $6.95 View Product
Cloves Whole$3.45 – $6.95 View Product
Chillies Crushed-med$3.45 – $6.95 View Product
Bay Leaves Dried Whole$3.45 – $6.95 View Product
Pound 4 garlic cloves and ginger with a mortar and pestle to a smooth paste (adding a little water to loosen if necessary), then combine with lamb and yoghurt in a non-reactive container, season to taste and mix well. Cover and refrigerate to marinate (overnight).
Heat 80ml oil in a large saucepan over medium-high heat, add onion and sauté until caramelised (10-12 minutes). Set aside.
Dry-roast the seeds, cloves, cardamom, 4 star anise and 3 bay leaves until fragrant (3-4 minutes). Transfer to a blender, add reserved onion, coconut and remaining garlic and process to a smooth paste, then set aside.
Heat remaining oil in a saucepan over medium-high heat, add lamb in batches and brown all over (3-5 minutes), then set aside. Add cassia bark, remaining star anise and remaining bay leaves to pan and stir-fry until fragrant (30 seconds), then add the spice paste and stir-fry until oil splits (3-5 minutes). Mix in chilli powder and paprika, then add lamb and stock, bring to a simmer and reduce heat to low. Cover and cook, stirring occasionally, until lamb is very tender and sauce is thick (2-2¼ hours).
Meanwhile, for pomegranate raita, combine ingredients in a bowl, cover and refrigerate until required.
Season the curry to taste with sea salt, scatter with coconut and coriander, then serve hot with steamed basmati rice and pomegranate raita