Thursday, 13 September 2012



Elaichi Gosht (Cardamom Meat)
Leg of lamb                            500gms
Clarified butter                        50gms
Onions (sliced)                       125gms
Ginger garlic paste                  40gms
Mustard oil                             10ml
Salt                                         to taste
Red chilli powder                    1 tspn
Coriander powder                   1tspn
Yoghurt                                  500gms
Green Cardamom powder       5gms
Oil to fry poppy seeds            1tspn
Water/stock                            100ml
Green Cardamom                  2nos
Ginger                                     1”
Remove fat from meat, cut into 1” pieces. Wash and dry in a towel. Marinate in mustard oil, salt, 2gms cardamom powder, 200gms curd, red chilli powder and coriander powder for about 3 hours. Fry the onions to a golden brown color and make a paste with water. Toast poppy seeds and make a powder in a blend
Heat clarified butter. Add onions ginger garlic paste and stir for 5 minutes. Add mutton and stir for almost 10 minutes. Add poppy seed powder, remaining beaten yoghurt and stock/water. Bring to boil, cover and simmer on a hot plate/grille for almost 90 minutes or until lamb is cooled. Remove lid. Adjust salt. Add remaining cardamom powder. Remove from heat. Garnish with green cardamom and ginger julienne s.

                                                      SUBTLE N AROMATIC!!

                                            Serve hot with chapatti / bread.

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