Elaichi Gosht Lamb with Cardamom
Immerse yourself in the rich and aromatic world of Mughlai cuisine with this Elaichi Gosht Lamb with Cardamom recipe. Tender chunks of lamb are slow-cooked in a fragrant blend of green cardamom, cinnamon, cloves, and a medley of bold spices to create a luxuriously spiced gravy. Whisked yogurt adds creaminess, while golden caramelized onions infuse depth and sweetness. This dish celebrates the sweet warmth of cardamom, perfectly balanced with hints of chili and earthy cumin. Garnished with fresh coriander and slit green chilies for a vibrant finish, this comforting lamb curry pairs beautifully with steamed basmati rice, naan, or parathas. With just 20 minutes of prep and a slow simmer that ensures melt-in-your-mouth tenderness, it's a must-try centerpiece for any dinner table.
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Recipe Information
Ingredients
- 1 kg Lamb (bone-in or boneless, cut into chunks)
- 3 large Onions (thinly sliced)
- 4 tbsp Ghee (clarified butter) or oil
- 8 Green cardamom pods
- 1 Cinnamon stick
- 4 Cloves
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 200 g Yogurt (whisked)
- 1.5 tsp Cumin powder
- 1.5 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1.5 tsp Salt
- 500 ml Hot water
- 3 tbsp Coriander leaves (chopped)
- 2 Green chilies (slit lengthwise)
Instructions
Heat the ghee or oil in a large, heavy-bottomed pan over medium heat.
Add the cardamom pods, cinnamon stick, and cloves, and sauté for 1-2 minutes until aromatic.
Add the sliced onions and cook until they turn golden brown, stirring occasionally to avoid burning.
Stir in the garlic paste and ginger paste, cooking for 2 minutes until the raw aroma fades.
Add the lamb pieces, and sauté for 5-7 minutes until they are lightly browned on all sides.
Lower the heat and mix in the whisked yogurt, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
Cook for 5 minutes while stirring continuously to incorporate the spices evenly and prevent curdling of the yogurt.
Pour in the hot water, cover the pan with a lid, and simmer on low heat for 60-75 minutes, stirring occasionally. Allow the lamb to become tender and the gravy to thicken.
Check the seasoning and adjust salt or spice level if needed.
Garnish with chopped coriander leaves and slit green chilies just before serving.
Serve hot with steamed basmati rice, naan, or parathas for a flavorful meal.
Nutrition Facts
Calories |
3980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.1 g | 381% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 5351 mg | 233% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 31.7 g | ||
| Protein | 220.4 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4725 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
