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

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