Lamb in Creamy Green Cardamom Curry | Oregonian Recipes

Ingredients

• 1/3 to 1/2 cup vegetable oil
• 1 large onion, chopped
• 1/2 teaspoon asafetida (optional)
• 12 medium cloves garlic, chopped
• 3/4 cup crushed canned tomatoes
• 1 1/2 teaspoons turmeric
• 1 1/2 tablespoons ground black mustard seeds (optional)
• 1 teaspoon cayenne pepper or to taste (optional)
• 1 tablespoon paprika
• 2 tablespoons ground cumin
• 10 to 12 green cardamom pods, lightly pounded
• 1 tablespoon salt
• 3 pounds lamb leg steaks, trimmed of fat and cubed
• 2 cups water
• 1 1/2 cups buttermilk