STREAMING NOW: Simply Nigella

Elaichi Gosht - Lamb With Cardamom

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: