Recipe - Elaichi Gosht (Lamb With Cardamom)

30 Black peppercorns
25 Cardamom pods, skinned
5 md Tomatoes
2 One half Cm ginger, cut into small
Pieces
120 ml Oil
2 lg Onions, finely chopped
1 kg Lamb, cut into 2.5cm cubes
2 teaspoon Paprika
1 One half teaspoon Salt
250 ml Water
3 tablespoon Coriander leaves, chopped

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 23 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 EATL Digest 16 Dec 96

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Tue, 17 Dec 1996 16:36:47 +1000