Elaichi Gosht
(Lamb With Cardamom) Recipe

Origin: India Period: Traditional

Ingredients

1kg lamb, cut into 3cm cubes
30 black peppercorns
25 cardamom pods (seeds only)
5 medium tomatoes
2½cm ginger, cut into small strips
120ml oil
2 large onions, finely chopped
2 tsp paprika
1½ tsp salt
250ml water
3 tbsp chopped coriander leaves

Elaichi Gosht
(Lamb With Cardamom) Preparation:

Method:

Roast the peppercorns and cardamom seeds in a dry frying pan, until fragrant. Transfer to a coffee grinder and render to a smooth powder. Blend together the ginger and tomatoes in a blender.

Meanwhile heat the oil in a saucepan and fry the onions until golden brown. Add the meat and the ground spices and with constant stirring fry for 5 minutes. Add the blended tomato paste, paprika and salt. Mix to combine with the meat and cook for a further 3 minutes.

Add the water, bring to a boil then cover and lower the heat to a very low simmer and cook for an additional hour (until the lamb is tender). Spoon into a serving bowl, garnish with the coriander leaves and serve with rice.

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