Lamb meat cooked in spiced up tomato puree, flavoured with cardamom and garnished with cilantro.

Serves: 4
Time: 1 hr.

Ingredients

• 2 tsp freshly ground SPRIG TGSEB Whole Black Pepper
• 1 ml SPRIG Cardamom Extract
• 5 medium tomatoes
• 1 inch ginger, cut into small pieces
• ½ cup oil
• 2 large onions, finely chopped
• 1 kg lamb, cut into in inch cubes
• 2 tsp paprika
• 1 ½ tsp salt
• 1 cup water
• 3 tbsp cilantro leaves, chopped

Procedure

1. In a blender or food processor, puree the tomatoes and ginger.
2. Heat the oil in a saucepan and fry the onions until golden.
3. Add the lamb and the ground spices. Cook stirring constantly, for 5 minutes.
4. Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 minutes.
5. Add the water, bring to a boil, then cover and reduce the heat to very low.
6. Add the cardamom extract at the end