Recipe by Nose
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.
Top Review by Luschka
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!
- 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 See How It's Made
- 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.