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Elaichi Gosht (Lamb with Cardamom)

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


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.


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