ELAICHI GOSHT – LAMB WITH CARDAMOM
- 30 black peppercorns
- 25 cardamom pods (skinned)
- 5 tomatoes
- Ginger 1″
- ½ cup oil
- 2 onions ( finely chopped)
- 2 lb lamb ( cut into cubes)
- 2 tsp paprika
- 1 ½ tsp salt
- 1 cup water
- 3 tbsp cilantro leaves (chopped)
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 minutes.
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.