For elaichi gosht, you will need:

1 1/2 lb or 700g lamb fillets, cut into large chunks
2 1/3 fl oz or 70 ml full fat yoghurt
24 green cardamoms, blended into paste with a little water
1 1/2 tsp coriander powder
1 1/2 tsp black pepper
2/3 tsp chili powder
2/3 tsp turmeric powder
1 tbsp tomato puree
2 1/3 fl oz or 70 ml oil
1 small onion, finely chopped
2 tomatoes, finely chopped
handful of chopped fresh coriander
salt
(serves 4)

In a lidded pan, heat the oil and fry the onions for about 3 minutes. Add the cardamom paste and black pepper and fry for about 3 minutes.

Add the lamb, tomato puree, chili powder, coriander powder, turmeric and lamb and fry for 10 minutes turning all the time so as not to burn, reducing the heat if necessary.

Add the tomatoes, yoghurt and salt to taste and fry for another 5 minutes, adding water if necessary. Cover and simmer over low heat for 1 to 1 1/2 hours until the meat is tender. Sprinkle the chopped coriander on top and serve with wild and basmati rice.