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  • Elaichi gosht recipe

Elaichi gosht recipe

Posted on Jan 19th, 2022
by Matthew
Categories:
  • Recipes

Elaichi Gosht recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • cardamom
  • elaichi gosht
  • indian
  • lamb

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Elaichi Gosht recipe is a flavorful and aromatic dish that originates from the Indian subcontinent. This traditional recipe combines tender pieces of meat, usually lamb or mutton, with a blend of spices and the distinct flavor of elaichi or cardamom. The dish is slow-cooked to perfection, allowing the spices to infuse into the meat, resulting in a rich and savory gravy. Elaichi Gosht is a popular choice for special occasions and is best enjoyed with naan or rice.

Keywords: Elaichi gosht, recipe, Indian, lamb, cardamom

Elaichi gosht recipe details


By thesmartcookiecook.com
A recipe of Elaichi gosht recipe. Read more below.
Elaichi gosht recipe, recipe Rating: 4.5
Number of votes:99


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



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Elaichi gosht recipe

Recipe type: xarchivex

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  • cardamom
  • elaichi gosht
  • indian
  • lamb

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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