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| 30 | black peppercorns |
| 25 | Cardamom pods, skinned |
| 5 mittel | tomatoes |
| 2 1/2 | Cm ginger, cut into small Pieces |
| 120 Milliliter | oil |
| 2 gross | Onions finely chopped |
| 1000 Gramm | Lamb, cut into 2.5cm cubes |
| 2 Teelöffel | paprika |
| 1 1/2 Teelöffel | salt |
| 250 Milliliter | water |
| 3 Esslöffel | Coriander leaves chopped |
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1. Grind the peppercorns and cardamom seeds finely.
2. In a blender, blend the tomatoes and ginger.
3. Heat the oil in a saucepan and fry the onions until golden. Add the meat and the ground spices. Stir constantly and fry for 5 minutes.
4. Add the blended mixture, paprika and salt, mix with the meat and fry for a further 2-3 minutes.
5. Add the water, bring to a boil, cover, lower the heat to very low and cook for about 1 hour until tender. Garnish with coriander leaves and serve with rice.
Compiled by Imran C.
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