Elaichi Gosht - Lamb With Cardamom |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A spicy Western Indian lamb dish, from Indian Regional Cooking, by Sumana Ray. I haven't tried it - I don't usually eat lamb - but I'm posting it because it sounds like the sort of thing my cardamom-loving sister might like. This seems like a lot of oil, so use your judgment. No number of servings was given; I guessed. It says to serve with rice. Ingredients:
30 black peppercorns |
25 cardamom pods, skinned |
5 medium tomatoes |
1 inch ginger, cut into small pieces |
1/2 cup oil |
2 large onions, finely chopped |
2 lbs lamb, cut into in inch cubes |
2 teaspoons paprika |
1 1/2 teaspoons salt |
1 cup water |
3 tablespoons cilantro leaves, chopped |
Directions:
1. Grind the cardamom seeds and peppercorns finely.
2. In a blender or food processor, puree the tomatoes and ginger.
3. Heat the oil in a saucepan and fry the onions until golden.
4. Add the lamb and the ground spices.
5. Cook, stirring constantly, for 5 minutes.
6. Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes.
7. Add the water, bring to a boil, then cover and reduce the heat to very low.
8. Garnish with the chopped cilantro and serve with rice.
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