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


  • 1⁄4 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
  • 1⁄2 cup plain yogurt
  • 1 cup water
  • 2 Tbsp. cream
  • Table salt, to taste
  • 1 tsp. cardamom powder


  • 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.