Elaichi Gosht - Lamb With Cardamom

• 30 black peppercorns
• 25 cardamom pods, skinned
• 5 medium tomatoes
• 1 inch ginger, cut into small pieces
• 1/2 cup oil
• 2 large onions, finely chopped
• 2 lbs lamb, cut into in inch cubes
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1 cup water
• 3 tablespoons cilantro leaves, chopped

1. Grind the cardamom seeds and peppercorns finely.
2. In a blender or food processor, puree the tomatoes and ginger.
3. Heat the oil in a saucepan and fry the onions until golden.
4. Add the lamb and the ground spices.
5. Cook, stirring constantly, for 5 minutes.
6. Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes.
7. Add the water, bring to a boil, then cover and reduce the heat to very low.
8. Garnish with the chopped cilantro and serve with rice.

black, cardamom pods, tomatoes, ginger, oil, onions, lamb, paprika, salt, water, cilantro

Taken from www.food.com/recipe/elaichi-gosht-lamb-with-cardamom-126503 (may not work)