Elaichi gosht- Lamb with Cardamom

Page 31

Cuisine: Indian | Course Type: Main Courses

(1 review)

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Recipe Reviews

I actually used beef for this, as organic lamb is outrageous right now, but it was still delish. It's actually a very uncomplicated Indian dish that doesn't require too many fancy spices or too much epic recipe-following.

I also didn't use a pressure cooker, but make sure if you don't to really set aside time for cooking down the sauce. You don't want it too runny, but you don't want to rush it by cooking it at too high a temp.

(edited 15th January 2010) (0) comment (0) useful  

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