Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This dish has become my favorite creamy tomato-based curry. It's the addition of the cardamom that makes this curry so fragrant. Traditionally, this curry is made with lamb. I recommend using lamb or beef, unless you want to keep it vegetarian, in which case tofu works well. If using tofu, I recommend making up the sauce a day ahead of time and marinating the tofu overnight. You can, of course, also marinate the meat ahead of time.

Ingredients Nutrition

Directions

  1. Combine the onion, garlic, ginger, cumin, coriander, cardamom, cayenne, tomatoes, tomato paste and lemon juice in the food processor. Use at little (just enough to coat) as a marinade for the meat or tofu, set the rest aside.
  2. Heat the oil in a large skillet. Add the bay leaves and fry for 2 minutes. Add the meat or tofu and cook for another 5 minutes. Add the sauce and simmer for about an hour, if using meat, or until heated through, if using tofu.
  3. Add the cream or yogurt. Heat through. If sauce seems too dry, you can add some water or milk along with the cream, just enough to make it the consistency of a thick gravy.