Sindhi Elaichi Gosht
Lamb curry cooked with Cardamom (elaichi gosht). Goes great with chapati or rice. A must try recipe !!
Check it out the Sindhi Elaichi Gosht Recipe here!!
[one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings:6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg lamb fillets, cut into large chunks
- 1/2 cup full fat yogurt
- 24 green cardamoms, blended into paste with a little water
- 1 tsp coriander powder
- 1 tsp black pepper
- 1/2 tsp chili powder
- 1/4 tsp turmeric powder
- 1 tbsp tomato puree
- 1/2 cup oil
- 1 small onion, finely chopped
- 2 tomatoes, finely chopped
- handful of chopped fresh coriander
- salt to taste
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a lidded pan, heat the oil and fry the onions for about 3 minutes.
Add the cardamom paste and black pepper and fry for about 3 minutes.
Add the lamb, tomato puree, chili powder, coriander powder, turmeric and lamb and fry for 10 minutes turning all the time so as not to burn, reducing the heat if necessary.
Add the tomatoes, yogurt and salt to taste and fry for another 5 minutes, adding water if necessary.
Cover and simmer over low heat for 1 to 1 1/2 hours until the meat is tender. Take it out in a serving bowl. Sprinkle chopped coriander on top. Sindhi Elaichi Gosht is ready to serve.
- Serve with boiled rice.
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