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Madhur Jaffrey’s Quick & Easy Indian Cooking
Elaichi gosht

Many versions of this dish exist among the Sindhi community of India. This recipe comes from Draupadiji, a veritable treasure-house of Sindhi specialties. Here the green cardamom pods are ground whole, husks and all. This may be done in a clean coffee grinder or other spice grinder, or even in a good-quality blender.

This mild, aromatic dish-it has no red chilies but plenty of black pepper-is very much like a stew: gentle and soothing. It should have quite a bit of sauce. Sindhis often eat it with bread, so serving it with a good, crusty Italian or French loaf would be downright authentic. You may serve a salad or a selection of Indian vegetables on the side.

You do not, of course, have to use a pressure cooker here. If you use an ordinary saucepan, put in 2 1/2 cups water and cook for 1 hour or a bit longer.

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© 2024 Madhur Jaffrey / Chronicle Books · Reproduced with permission.
  • Step 1

    Put the cardamom pods into the container of a clean coffee grinder or other spice grinder and grind them until you have a fine powder.

  • Step 2

    Put the oil in a pressure cooker and set over medium-high heat. When the oil is hot, put in the cardamom powder. Stir once and put in all the meat. Stir over high heat for 2 minutes. Put in the tomatoes and onions. Stir for another 3 minutes. Now put in the garam masala, tomato paste, salt, and 2 cups water. Cover tightly and bring up to pressure. Turn the heat to low and cook for 15 minutes. Reduce the pressure quickly with cool water and uncover. Heat the meat again over high heat. Grind in a very generous amount of black pepper and cook, stirring gently, for a minute. Taste for salt.

    Serves 6

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