Description
A rich, aromatic lamb curry infused with warm cardamom, cumin, and spices, simmered until tender in a creamy yogurt-based sauce.
Ingredients
Units
Scale
- 1/4 cup (60 mL) vegetable oil
- 2 yellow onions, finely chopped
- 12 cloves garlic, minced
- 3/4 cup (185 mL) canned crushed tomatoes
- 12 green cardamom pods, lightly smashed
- 2 tbsp (30 mL) ground cumin
- 1-1/2 tbsp (22 mL) black mustard seeds, ground (optional)
- 1 tbsp (15 mL) paprika
- 1-1/2 tsp (7 mL) turmeric
- 1-1/2 tsp (7 mL) cayenne
- 3 lb (1-1/2 kg) boneless lamb, cut into bite-size pieces
- 2 cups (500 mL) water
- 1-1/2 cups (375 mL) plain yogurt, buttermilk, or 3/4 cup (185 mL) whipping cream
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until soft and golden.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the crushed tomatoes, cardamom pods, ground cumin, mustard seeds (if using), paprika, turmeric, and cayenne. Cook the spices for 2–3 minutes to deepen their flavor.
- Add the lamb pieces to the pot, stirring to coat them well in the spice mixture.
- Pour in the water, bring to a simmer, cover, and cook on low heat for 1 to 1.5 hours or until the lamb is tender.
- Stir in the yogurt, buttermilk, or cream, mixing well to create a smooth, creamy sauce. Heat gently without boiling.
- Simmer for another 5–10 minutes, adjust seasoning, and serve warm with rice or naan.
Notes
- For a thicker sauce, simmer uncovered during the last 15 minutes of cooking.
- Yogurt adds tanginess, while cream makes the curry richer—choose based on preference.
- Cardamom pods can be removed before serving if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 125mg