Elaichi Gosht - Lamb With Cardamom

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

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 Nutrition

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.
Most Helpful

4 5

I have primarily only great things to say about this dish! It was really tasty and not at all hard to prepare, considering how good it was. I did double the spices as by the time I got to actually adding the water I thought it needed something extra, so I doubled the pepper, cardamom, ginger and paprika and I'm glad I did. It turned out fantastic. I think the addition of garlic and chilli flakes could also really give it a boost, but that would be down to personal choice. It was ready about an hour or so before we were ready to eat, so the sauce seperated and became a bit oily, but that was absorbed into the basmati rice with no problems and was absolutely lovely. We'll be making this again for sure. Thanks for posting!