INDIAN DISH

                                                           

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

Garnish     

Green Cardamom                  2nos

Ginger                                     1”

Preparation:

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.