Lamb or Beef With Whole Spices and Onions
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From Madhur Jaffrey's Step-by-Step Cooking. The recipe calls for lamb, but I used beef and thought it tasted fantastic. I didn't have black cardamom pods. I also substituted crushed red pepper flakes for the whole peppers. I used much less oil than called for and added 1/2 cup of beef broth for extra liquid.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
ingredients
- 2 lbs lamb or 2 lbs beef stew meat
- 4 onions
- 1 1⁄2 inches fresh ginger
- 9 tablespoons vegetable oil
- 10 whole green cardamom pods
- 4 whole large black cardamom pods (if available)
- 6 -7 bay leaves
- 1 teaspoon cumin seed
- 1 -4 whole dried hot red chili pepper (optional)
- 5 black peppercorns
- salt
directions
- Cut meat into 1-1.5 inch cubes and pat dry. Slice onions into thin slices. Peel and grate ginger.
- Heat oil in large pot. Saute onions, stirring occasionally for 15 minutes. Remove onions and set aside.
- Add the cardomoms, bay leaves, cumin, red peppers, peppercorns, and ginger to the pot. Stir for 1 minute until bay leaves darken and ginger is sizzling.
- Add the meat and 1 t salt. Cook, stirring, for about 5 minutes until the liquid comes to a full boil. Cover, lower heat, and simmer for 1 hour and 10 minutes or until the meat is tender.
- Add onions and cook, uncovered, over medium heat for another 3-5 minutes.
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RECIPE MADE WITH LOVE BY
@Reddyrat
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@Reddyrat
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"From Madhur Jaffrey's Step-by-Step Cooking. The recipe calls for lamb, but I used beef and thought it tasted fantastic. I didn't have black cardamom pods. I also substituted crushed red pepper flakes for the whole peppers. I used much less oil than called for and added 1/2 cup of beef broth for extra liquid."
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From Madhur Jaffrey's Step-by-Step Cooking. The recipe calls for lamb, but I used beef and thought it tasted fantastic. I didn't have black cardamom pods. I also substituted crushed red pepper flakes for the whole peppers. I used much less oil than called for and added 1/2 cup of beef broth for extra liquid.
