Cardamom-Flavored Lamb (Eliachi Gosht)

This is a popular curry from western India. Serve with warm Indian flat breads such as chapati or naan.

Serves: 4Hands-on: 50 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ¼ cup blanched almonds
  • 3 Tbsp. vegetable oil
  • 1 large red onion, minced
  • 2 serrano green chilies, seeded and minced
  • 4 green cardamom pods, bruised
  • 1 lb. lean lamb chunks
  • ½ cup plain yogurt
  • 1 cup water
  • 2 Tbsp. cream
  • Table salt, to taste
  • 1 tsp. cardamom powder

Directions

  • In a food processor, combine the almonds with a few tablespoons of water to make a thick, coarse paste. Set aside.
  • In a large pan, heat the vegetable oil. Add the onion and sauté until golden brown, about 7 to 8 minutes. Add the green chilies, cardamom pods, and lamb; sauté for about 25 minutes. If the lamb starts to stick to the pan, add about 1 tablespoon of water.
  • Add the yogurt and fry for 5 minutes. Add the almond paste, then add the water and bring to a full boil. Cover, lower heat, and cook for about 50 minutes or until the lamb is tender and cooked through.
  • Add the cream and mix well. Simmer for about 5 minutes. Add salt to taste. Sprinkle with the cardamom powder and serve hot.

Recipe Information

Serves: 4

Ingredients

  • ¼ cup blanched almonds
  • 3 Tbsp. vegetable oil
  • 1 large red onion, minced
  • 2 serrano green chilies, seeded and minced
  • 4 green cardamom pods, bruised
  • 1 lb. lean lamb chunks
  • ½ cup plain yogurt
  • 1 cup water
  • 2 Tbsp. cream
  • Table salt, to taste
  • 1 tsp. cardamom powder

Directions

  • In a food processor, combine the almonds with a few tablespoons of water to make a thick, coarse paste. Set aside.
  • In a large pan, heat the vegetable oil. Add the onion and sauté until golden brown, about 7 to 8 minutes. Add the green chilies, cardamom pods, and lamb; sauté for about 25 minutes. If the lamb starts to stick to the pan, add about 1 tablespoon of water.
  • Add the yogurt and fry for 5 minutes. Add the almond paste, then add the water and bring to a full boil. Cover, lower heat, and cook for about 50 minutes or until the lamb is tender and cooked through.
  • Add the cream and mix well. Simmer for about 5 minutes. Add salt to taste. Sprinkle with the cardamom powder and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories480
Total Fat37g
Saturated Fat13g
Cholesterol90mg
Sodium390mg
Total Carbohydrate8g
Dietary Fiber2g
Sugars5g
Protein24g