Lamb in Creamy Green Cardamom Curry

15 March 2011

This is a fantastic easy recipe I tried out for the first time last night from my new VIJ’s cookbook – a bday gift from my wonderful fiance!

I have always been a bit hesitant to try cooking Indian dishes. ¬†They have always been such a mystery to me with beautiful flavours that I really didn’t think I could replicate without at least a full day in the kitchen and hours locating rare spices from some dark secret alley. I was thrilled to discover that it was possible to recreate with a few simple and easy to find spices and it really did feel like I could possibly be out for dinner at VIJ’s!

I picked this recipe to share as it would be easy to prepare for a dinner party or possibly to make on a Sunday night and leave lots of room for leftovers. In addition it is full of beautiful warming spices, hypoallergenic properties of grass fed stewing lamb and loaded with the antiviral benefits of garlic! While the weather is still deciding what to do this is a great recipe to try…and really it is that simple. All you need to do is prepare ahead and pick up a few key spices that were easy to find.

The best part about this recipe is that once you get all the ingredients together you simply add them to a casserole dish, cover and leave for an hour and voila!

I served it with brown rice but it could also be served over boiled potatoes or even over a bed of lentils.

Prep and cooking time: 20 minute prep and 1 hour and 15 in oven.


1/2 cup cooking oil. I used ghee as the flavour is amazing. Non GMO canola oil could also work but ghee gives it an incredible flavour.
2 cups chopped onion (1 large)
4 Tbsp chopped garlic (12 medium cloves)
3/4 cup crushed canned tomatoes
1 1/2 tsp tumeric
1 1/2 Tbsp ground black mustard seeds (optional) – I used them and enjoyed the flavour
1 1/2 tsp ground cayenne pepper (optional) this spices it up but I didn’t find it overpowering
1 Tbsp paprika
2 Tbsp ground cumin
12 green cardamom pods, lightly pounded (this is the key ingredient and I found the seeds at Whole foods but also noticed they were easy to find at most grocery stores)
1 Tbsp sea salt (I would use a bit less next time and add to taste afterwards)
3 lbs grass fed, organic stewing lamb (which is actually very affordable so don’t be afraid to look around for some)
1 cup water
1 1/2 cups buttermilk, or plain full fat organic yogurt or 3/4 cup whipping cream. I used yogurt and it was great but I think I experiment and add a bit of cream with the yogurt to give it even more of a creamy texture.


Place all ingredients in a large casserole dish and mix until well combined. Cover with a lid or aluminum foil, place in the oven and bake at 375 F for 1 hour. Using a sharp knife, poke a piece of lamb to make sure it is tender. If it is still lightly tough in the centre, bake for another 15 to 30 minutes or until cooked. Turn off heat and allow lamb to rest in the over, covered, until serving time.

Enjoy and please do let me know what you think!

Categories: Recipes

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