At Westward in Seattle, where Will Gordon is the executive chef, the culinary team prepares for weekend brunchers who come by car, bike and kayak. Year-round, they can't get enough of his comforting lamb hash served with a versatile cardamom yogurt: a recipe that works as a condiment, dipping sauce, marinade, dessert and everything in between.
Gordon warns that the key to this recipe's simplicity is restraint: Overeagerness throws everything off. "It's very versatile if you use it subtly," he says. To make the profile taste more like a raita, he suggests adding coriander, garlic and citrus.
Cardamom Yogurt Sauce
Recipe adapted from Will Gordon, Westward, Seattle, WA
Yield: 4 cups
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
4 cups plain Greek yogurt
2 teaspoons toasted, ground green cardamom
1 tablespoon extra-virgin olive oil
Salt, to taste
Mix together the yogurt, cardamom and olive oil. Season with salt and serve over lamb, fruit, granola and more. The yogurt will keep in the refrigerator for up to 1 week.
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