ELAICHI GOSHT - LAMB WITH CARDAMOM
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.
Provided by Nose5775
Categories Lamb/Sheep
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 321, Fat 25.1, SaturatedFat 6.7, Cholesterol 60, Sodium 486.9, Carbohydrate 7.1, Fiber 1.6, Sugar 3.7, Protein 17.1
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