Name: Elaichi Gosht (Lamb with Cardamom)
Ingredients: 30 Black peppercorns; 25 Cardamom pods, skinned; 5 md Tomatoes; 2 1/2 Cm ginger, cut into small; Pieces; 120 ml Oil; 2 lg Onions, finely chopped; 1 kg Lamb, cut into 2.5cm cubes; 2 ts Paprika; 1 1/2 ts Salt; 250 ml Water; 3 tb Coriander leaves, chopped

CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Indian, Meats	4	Servings

INGREDIENTS

30		Black peppercorns
25		Cardamom pods, skinned
5	md	Tomatoes
2 1/2		Cm ginger, cut into small
		Pieces
120	ml	Oil
2	lg	Onions, finely chopped
1	kg	Lamb, cut into 2.5cm cubes
2	ts	Paprika
1 1/2	ts	Salt
250	ml	Water
3	tb	Coriander leaves, chopped

INSTRUCTIONS

1. Grind the peppercorns and cardamom seeds finely.
2. In a blender, blend the tomatoes and ginger.
3. Heat the oil in a saucepan and fry the onions until golden. Add the meat
and the ground spices. Stir constantly and fry for 5 minutes.
4. Add the blended mixture, paprika and salt, mix with the meat and fry for
a further 2-3 minutes.
5. Add the water, bring to a boil, cover, lower the heat to very low and
cook for about 1 hour until tender. Garnish with coriander leaves and serve
with rice.
Compiled by Imran C.
Posted to EAT-L Digest 16 Dec 96
From:    "Imran C." <imranc@ONTHENET.COM.AU>
Date:    Tue, 17 Dec 1996 16:36:47 +1000

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