Ingredients

  • 3 lbs. lamb shoulder chops, cut into 1-1/2 to 2" squares
  • 25 whole cardamom pods
  • 1 tablespoon black pepper corns
  • 2 whole dried red chili peppers
  • 1-¼ teaspoon salt, to taste
  • black pepper

Directions

Tie the cardamom, pepper corns and chili peppers together in a cheesecloth bag. Place all ingredients in a wide, heavy pot with 2 cups water. Bring to a boil, cover, and turn the heat down and simmer for about an hour. Squeeze the bag out into the pot, discard, and reduce the liquid in the pot, stirring the lamb around, until the lamb darkens and only a few tablespoons of liquid are left Sprinkle with black pepper, and serve.

Categories
Lamb
MacGourmet downloadPerfumed Lamb. To import, drag image to your MacGourmet recipe box.

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