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Elaichi Gosht - Lamb With Cardamom

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“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.”
1hr 5mins

Ingredients Nutrition


  1. Grind the cardamom seeds and peppercorns finely.
  2. In a blender or food processor, puree the tomatoes and ginger.
  3. Heat the oil in a saucepan and fry the onions until golden.
  4. Add the lamb and the ground spices.
  5. Cook, stirring constantly, for 5 minutes.
  6. Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes.
  7. Add the water, bring to a boil, then cover and reduce the heat to very low.
  8. Garnish with the chopped cilantro and serve with rice.

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