Elaichi gosht recipe

Elaichi Gosht recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Elaichi gosht recipe, recipe Rating: 4.5
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Ingredients

3 tbsp	ghee
1 ½ kg	gigot of lamb, no bones
1 tbsp	black peppercorns
3 tbsp	green cardamom pods
1 tbsp	coriander seeds
1 tbsp	turmeric powder
1 tbsp	ground chili
1 tbsp	ginger, minced
400 g	tomatoes (can)
300 g	yogurt 10% fat
some	water
	Optional for garnish:
	cilantro
	spring onions, chopped
	long red chili, chopped

Instructions

Grind whole green cardamom pods in a (coffee-) grinder. Add some water and make a paste.

Grind peppercorns and coriander seeds.
Cut lamb into medium sized cubes.

In a big pot, heat ghee. Add cardamom paste, and stir-fry for about 2 minutes. Add pepper and coriander and stir-fry for another minute.

Add meat and ginger, fry for 10 minutes and stir carefully. If necessary, add some water to prevent sticking to the bottom of the pot.

Add yoghurt, tomatoes, turmeric, chili and some salt. Simmer for about 5 minutes, then add ¼ l of water. Cover pot with a lid and simmer until meat is tender (about 90 minutes). Stir occasionally.

Season to taste using some more salt and some sugar, if needed. Serve with rice and garnish with cilantro leaves, spring onions and red long chilies.

Preparation time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a