Category: Lamb
Rating: 4.33
Servings: 4


30 black peppercorns
25 cardamom pods, skinned
5 medium tomatoes
2 1/2 cm ginger, cut into small
1 pieces
120 ml oil
2 large onions, finely chopped
1 kg lamb, cut into 2.5cm cubes
2 teaspoon paprika
1 1/2 teaspoon salt
250 ml water
3 tablespoon coriander leaves, chopped

Directions: How to Cook Elaichi Gosht (Lamb With Cardamom)

1. Grind the peppercorns and cardamom seeds finely.

2. In a blender, blend the tomatoes and ginger.

3. Heat the oil in a saucepan and fry the onions until golden. Add the meat and the ground spices. Stir constantly and fry for 5 minutes.

4. Add the blended mixture, paprika and salt, mix with the meat and fry for a further 2-3 minutes.

5. Add the water, bring to a boil, cover, lower the heat to very low and cook for about 1 hour until tender. Garnish with coriander leaves and serve with rice.

Compiled by Imran C. Posted to EAT-L Digest 16 Dec 96

From: "Imran C."

=- Rate this Recipe -=

Very good




Very Poor

Related recipes:
Lamb With Spinach (Dilli Ka Saag Gosht)
Shahi Korma (Lamb In Saffron And Cardamom Cream Sauce)
Minced Lamb Samosas
Chaamp Masala (Lamb Chops Masala)
Lamb Chops Masala

Recent comments and reviews for this recipe:

Ras Skipper writes:

Always cook this. Real food :)

Posted on 22 May 2014, 14:05 ET

Add your comment:

What is 17 minus four?
Your Comment (no html):