Elaichi Gosht (lamb With Cardamom)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Indian, Meats | 4 | Servings |
INGREDIENTS
| 30 | Black peppercorns | |
| 25 | Cardamom pods, skinned | |
| 5 | Tomatoes | |
| 2 1/2 | Cm ginger, cut into small | |
| Pieces | ||
| 120 | Oil | |
| 2 | Onions, finely chopped | |
| 1 | kg | Lamb, cut into 2.5cm cubes |
| 2 | t | Paprika |
| 1 1/2 | t | Salt |
| 250 | Water | |
| 3 | T | Coriander leaves, chopped |
INSTRUCTIONS
Grind the peppercorns and cardamom seeds finely. In a blender, blend the tomatoes and ginger. 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. Add the blended mixture, paprika and salt, mix with the meat and fry for a further 2-3 minutes. 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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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 313
Total Fat: 34.8g
Cholesterol: 167.5mg
Sodium: 1218.1mg
Potassium: 1099.4mg
Carbohydrates: 15.4g
Fiber: 4.7g
Sugar: 6.6g
Protein: 49g