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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 is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Elaichi gosht recipe. Read more below.
Elaichi gosht recipe, recipe Rating: 4.5
Number of votes:88


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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Reference: Elaichi gosht recipe

Recipe type: xarchivex

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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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