Lamb with Cardomom
Green cardamom pods may be ground whole, husks and all, in a clean coffee grinder, spice grinder, or good-quality blender. Much like a stew. Should have lots of sauce. Serve it with bread and Indian vegetables on the side.
2 TBS cardamom pods (the green kind sold by Indian grocers)
3 TBS vegetable oil
2 lbs. boned lamb shoulder, cut in 1-inch cubes
2 large tomatoes, chopped
1/4 cup finely chopped onions (red onions and shallots ideal any will do)
1 ½ tsp garam masala
1 TB tomato paste
1 ½ tsp salt
Lots of freshly ground black pepper
Grind cardamom to a fine powder.
Put oil in casserole over medium heat. When hot, add the cardamom powder. Stir once and add all the meat. Stir over high heat for 2 minutes. Put in tomatoes and inions. Stir for 3 minutes. Now add the garam masal, tomato paste, salt, and 2 ½ cups water. Cover tightly and bring to boil. Turn heat to low and simmer for an hour or more, til meat is tender. Grind in a generous amount of black pepper and stir gently. Check salt.
Recipe courtesy of Becky Connor.