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 meet, 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 juliennes. Serve hot with chapattis/bread.
SUBTLE N AROMATIC!!