Castella Imports

Lamb Curry


2 Tbsp. Vegetable Oil
4 Lbs. Bone-in Lamb Shoulder, (cut up for stew, patted dry with paper towels)
6 Medium Onions (finely chopped)
2 Tbsp. Fresh Ginger (minced and peeled)
4 Garlic Cloves (minced)
12 Castella Cardamom Pods
1 Castella Cinnamon Stick
2 Tsp. Castella Ground Cumin
1/4 Tsp. Castella Red Cayenne Pepper
2 Tbsp. "Kyknos" Tomato Paste
1 1/2 Tsp. Salt 2 Lbs. Baking Potatoes (peeled and cut into 1 1/2" inch pieces)
1/4 Cup Fresh Cilantro (chopped) Naan bread (Indian flatbread) and steamed spinach (optional) 


  1. In a 5 quart Dutch Oven, heat 1 teaspoon oil over medium high heat.  
  2. Add one-third of lamb and brown all over; transfer to bowl.  
  3. Repeat in 2 more batches with 2 teaspoons oil and remaining lamb.  
  4. To drippings in Dutch oven, add remaining 1 tablespoon oil, heat until hot.  
  5. Stir in onions; cook stirring often, 15 minutes or until tender.  
  6. Stir in ginger and next 5 ingredients; cook, stirring 1 minute.  
  7. Add tomato paste and cook, stirring 1 minute.  
  8. Return lamb to Dutch oven, stir in salt and add 2 cups water.  
  9. Bring to a boil over high heat.
  10. Reduce heat to low, cover and simmer 1 1/2 hours.  
  11. Stir in potatoes; heat to boiling over high heat.  
  12. Reduce heat to low, cover, simmer 30  to 45 minutes, until potatoes are tender.  
  13. Skim and discard fat.  
  14. Sprinkle with cilantro.  
  15. Serve with spinach and Naan bread (if you like).    

Courtesy of: Good Housekeeping