Cardamom and ginger lamb curry recipe


  • Yield: 4 Servings


  • 1 small yellow onion, peeled and halved
  • 1 small garlic clove
  • ½ cup Greek-style yogurt
  • 2 tsp lemon juice
  • 1 tsp ground coriander
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • ½ tsp black pepper
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • ½ tsp olive oil
  • 1½ tsp cornstarch
  • 1 pound boneless lamb, cut into 1" cubes
  • 1 tbsp butter
  • 1 tbsp vegetables oil
  • 1 cayenne pepper
How to Make It
  1. Purée half the onion, the garlic, yogurt, and lemon juice in a blender.
  2. Place a dry skillet over medium heat. Once it’s heated, add the dry spices to the skillet and shake every few seconds. Cook for 2 minutes. Pour the spices into the blender with the olive oil and cornstarch and blend.
  3. Pour the yogurt mixture over the lamb cubes in a sealable container. Toss so the meat is coated. Leave the meat at room temperature for 2 hours, or marinate overnight in the refrigerator.
  4. Place a skillet over medium heat. Once it’s heated, add the butter and vegetable oil. Mince the other half of the onion. Once the butter stops foaming, add the onion to the skillet. Cook for several minutes while stirring. Add the meat and the marinade and bring to a simmer. Add the whole cayenne pepper.
  5. Reduce the heat to low and cover and simmer for 2 hours. Stir occasionally to keep the sauce from sticking. After 1 hour, taste the sauce. As soon as it seems hot enough, remove the pepper. Taste and season if needed.

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