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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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)

Directions

Step 1

Heat the ghee or oil in a large, heavy-bottomed pan over medium heat.

Step 2

Add the cardamom pods, cinnamon stick, and cloves, and sauté for 1-2 minutes until aromatic.

Step 3

Add the sliced onions and cook until they turn golden brown, stirring occasionally to avoid burning.

Step 4

Stir in the garlic paste and ginger paste, cooking for 2 minutes until the raw aroma fades.

Step 5

Add the lamb pieces, and sauté for 5-7 minutes until they are lightly browned on all sides.

Step 6

Lower the heat and mix in the whisked yogurt, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.

Step 7

Cook for 5 minutes while stirring continuously to incorporate the spices evenly and prevent curdling of the yogurt.

Step 8

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.

Step 9

Check the seasoning and adjust salt or spice level if needed.

Step 10

Garnish with chopped coriander leaves and slit green chilies just before serving.

Step 11

Serve hot with steamed basmati rice, naan, or parathas for a flavorful meal.

Nutrition Facts

Serving size	2376.9 grams (2376.9g)

Amount per serving	% Daily Value*
Calories	3980

Total Fat 297.10g	381%
Saturated Fat 139.50g	698%
Polyunsaturated Fat NaNg
Cholesterol 994mg	331%
Sodium 5351mg	233%
Total Carbohydrate 100.00g	36%
Dietary Fiber 23.50g	84%
Total Sugars 31.70g
Protein 220.40g	441%

Vitamin D 0IU	0%
Calcium 767mg	59%
Iron 26mg	146%
Potassium 4725mg	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.

Source of Calories

Fat: 67.6%

Protein: 22.3%

Carbs: 10.1%