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Lamb in creamy cardamom curry

Buttermilk or yogurt give this powerful curry a slight tang and the cream makes it richer. The recipe is adapted from Vij’s at Home: Relax, Honey by Vancouver restaurateurs Vikram Vij and Meeru Dhalwala. Serve it with steamed basmati rice.
  • 1/4 cup (60 mL) vegetable oil
  • 2 yellow onions, finely chopped
  • 12 cloves garlic, minced
  • 3/4 cup (185 mL) canned crushed tomatoes
  • 12 green cardamom pods, lightly smashed
  • 2 tbsp (30 mL) ground cumin
  • 1-1/2 tbsp (22 mL) black mustard seeds, 

  1. In large, heavy saucepan, heat oil on medium 1 minute. Add onion. Cook, stirring, 5 minutes. Add garlic. Cook, stirring, 2 minutes. Stir in tomatoes, cardamom, cumin, black mustard if using, paprika, turmeric and cayenne. Cook, stirring, 5 minutes. Add lamb; mix well. Add water. Raise heat to high; bring to boil. Reduce heat to medium-low; cover. Simmer 50 minutes.
  2. Meanwhile, place yogurt, buttermilk or cream in bowl. Bring to room temperature while lamb is cooking.
  3. To prevent curdling, whisk 1 cup (250 mL) hot curry sauce into stirred yogurt, buttermilk or cream, then pour mixture into pot of curry. Cover; cook 15 minutes. Check lamb. If it isn’t