Cartomancer’s Hidden Ace Cardamom-Spiced Lamb Curry

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A rich lamb curry infused with fragrant cardamom and secret spices, inspired by the Cartomancer’s Hidden Ace feat’s subtle power. This Indian-inspired lamb recipe, ready in about 85 minutes, pairs lamb shoulder, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450 g), cut into 1-inch cubes lamb shoulder
• 3 tbsp vegetable oil
• 1 large, finely chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cardamom
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 14 oz (400 ml) canned coconut milk
• 14 oz (400 g) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 7 minutes until golden and soft.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until aromatic.
3. Step 3: Add 1 lb cubed lamb shoulder and brown for 5-7 minutes, stirring frequently until sealed on all sides.
4. Step 4: Mix in 1 tsp ground cardamom, 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, and 1 tsp ground cumin, stirring to coat the lamb and toast the spices for 1 minute.
5. Step 5: Pour in 14 oz canned coconut milk, 14 oz diced tomatoes, and 1 cup water. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 1 hour until lamb is tender and sauce thickens.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with rice or flatbread.