Elaichi Gosht (Lamb with Cardamom, Gluten-free)

Tender pieces of lamb shoulder cooked in a mild, aromatic curry. This dish is adapted from Madhur Jaffrey's Quick & Easy Indian Cooking. I made a few additions to the original recipe. The curry is redolent of my favorite spice - green cardamom. It can be made using a stovetop or electric pressure cooker. This fragrant, gluten-free curry is mild, flavorful and best paired with steamed rice or crusty bread.

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Recipe

Elaichi Gosht

(Serves 6)

Ingredients

900 gms boned shoulder of lamb, cut into 1” cubes
2 tbsp green cardamom pods (choti elaichi) or 6 tsp ground green cardamom
2 tbsp oil or ghee
1/2 cup finely chopped red onion
1 tbsp ginger-garlic paste
2 large tomatoes, pureed (about 3/4 cup)
1 1/2 tsp garam masala
1/2 tsp sugar
3-4 medium potatoes, peeled and quartered (optional)
2 1/2 cups water
Salt to taste
1/2 tsp freshly ground black pepper

Method

Wash the lamb and pat it dry.

Grind the cardamom pods in a spice or coffee grinder until finely powdered and set aside. I recommend straining the ground cardamom through a small sieve to get rid of any fibers.

Heat the oil/ghee over medium heat in a stovetop pressure cooker or sauté on normal in an electric pressure cooker. Add the ground cardamom and stir for 15 seconds. Add the lamb and sauté until it changes color.

Add the onion and sauté until it turns translucent. Add the ginger-garlic paste and stir-fry (add a splash of water if it starts to stick to the bottom of the pan) until the raw smell disappears.

Add the tomato puree, garam masala and sugar. Stir until the tomatoes get soft and the oil starts to separate from the masala.

Add the potatoes, if using. Add the water and season to taste with salt. Cover and seal the pressure cooker. If using an electric pressure cooker, cook the lamb on high pressure for 30 minutes. If using a stovetop pressure cooker, bring the the cooker up to pressure, then lower the heat and cook for 30 minutes. Let the pressure release naturally.

Remove the lid. Reheat the meat. Stir in the black pepper and cook until the curry thickens a bit. Taste and adjust the salt if needed, then turn off the heat.

Serve the elaichi gosht with some steamed rice or crusty bread.