Elaichi Gosht Lamb With Cardamom Food

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ELAICHI GOSHT - LAMB WITH CARDAMOM



Elaichi Gosht - Lamb With Cardamom image

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.

Provided by Nose5775

Categories     Lamb/Sheep

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • Grind the cardamom seeds and peppercorns finely.
  • In a blender or food processor, puree the tomatoes and ginger.
  • Heat the oil in a saucepan and fry the onions until golden.
  • Add the lamb and the ground spices.
  • Cook, stirring constantly, for 5 minutes.
  • Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes.
  • Add the water, bring to a boil, then cover and reduce the heat to very low.
  • Garnish with the chopped cilantro and serve with rice.

Nutrition Facts : Calories 321, Fat 25.1, SaturatedFat 6.7, Cholesterol 60, Sodium 486.9, Carbohydrate 7.1, Fiber 1.6, Sugar 3.7, Protein 17.1

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