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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!

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Luschka June 03, 2009
Elaichi Gosht - Lamb With Cardamom