Elaichi Meat

Elaichi Meat by Kamla Thadani 


  1. Mutton – 1Kg
  2. Green Elaichi – 30-35, powdered
  3. Oil – 3 Tablespoons
  4. Dhania Powder – 4 Tablespoons
  5. Black Pepper Powder – 1 Teaspoon
  6. Atta – 3 Tablespoons
  7. Salt – 2 ½ Teaspoons
  8. Water – 1 ½ Litres


Heat the oil in a karahi. Bhuno the elaichi and the meat together on a low flame. Add a little water if the meat is in danger of burning. Add the dhania, black pepper, salt and bhuno then add the atta and bhuno again. Once the atta is cooked add at least 11/2 litres of water and pressure cook for 10 to 15 mins or till the mutton is cooked. Serve with roti.

Photo source: www.indobase.com

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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