Elaichi gosht (lamb with cardamom)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | Black peppercorns | |
| 25 | Cardamom pods, skinned | |
| 5 | mediums | Tomatoes |
| 2½ | Cm ginger, cut into small | |
| Pieces | ||
| 120 | millilitres | Oil |
| 2 | larges | Onions, finely chopped |
| 1 | kilograms | Lamb, cut into 2.5cm cubes |
| 2 | teaspoons | Paprika |
| 1½ | teaspoon | Salt |
| 250 | millilitres | Water |
| 3 | tablespoons | Coriander leaves, chopped |
Directions
1. Grind the peppercorns and cardamom seeds finely.
2. In a blender, blend the tomatoes and ginger.
3. Heat the oil in a saucepan and fry the onions until golden. Add the meat and the ground spices. Stir constantly and fry for 5 minutes.
4. Add the blended mixture, paprika and salt, mix with the meat and fry for a further 2-3 minutes.
5. Add the water, bring to a boil, cover, lower the heat to very low and cook for about 1 hour until tender. Garnish with coriander leaves and serve with rice.
Compiled by Imran C.
Posted to EAT-L Digest 16 Dec 96 From: "Imran C." <imranc@...> Date: Tue, 17 Dec 1996 16:36:47 +1000