Elaichi Gosht

Lamb meat cooked in spiced up tomato puree, flavoured with cardamom and garnished with cilantro.

Serves: 4
Time: 1 hr.


  • 2 tsp freshly ground SPRIG TGSEB Whole Black Pepper
  • 1 ml SPRIG Cardamom Extract
  • 5 medium tomatoes
  • 1 inch ginger, cut into small pieces
  • ½ cup oil
  • 2 large onions, finely chopped
  • 1 kg lamb, cut into in inch cubes
  • 2 tsp paprika
  • 1 ½ tsp salt
  • 1 cup water
  • 3 tbsp cilantro leaves, chopped


  1. In a blender or food processor, puree the tomatoes and ginger.
  2. Heat the oil in a saucepan and fry the onions until golden.
  3. Add the lamb and the ground spices. Cook stirring constantly, for 5 minutes.
  4. Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 minutes.
  5. Add the water, bring to a boil, then cover and reduce the heat to very low.
  6. Add the cardamom extract at the end


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