This week's column is written by Chef Ron Christian, who has been a chef for 30 years. He is a CNC Professional Cook instructor, who has also taught at BCIT, Vancouver Community College and has worked all over the world. If you have any questions or comments, e-mail [email protected].
Cardamom is a typical member of the ginger family, being a perennial plant that has a rhizome.
The rhizome develops erect shoots which bear leaves. The rhizome grows at or just below soil level and produces about 10 to 20 pseudo stems that consist primarily of several overlapping leaf sheaths.
They are recognized by their small seed pod which are triangular in cross sections and spindle-shaped, with a thin papery outer shell and small black seeds.
The two main genera of the ginger family that are named as forms of cardamom are distributed as follows; Elettaria green cardamom, or true cardamom, is distributed from India to Malaysia.
Amomum or black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white cardamom, or red cardamom is distributed mainly in Asia and Australia.
Both forms of cardamom are used as flavourings in both food and drink, as cooking spices and as medicine.
Cardamom has a strong, unique taste, with intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma with a coolness some consider similar to mint.
Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavour.
Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavour. However, high-quality ground cardamom is often more readily (and cheaply available) and is an acceptable substitute.
For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods, one-and-a-half teaspoons of ground cardamom.
Aloo Gosht Salan
(Lamb with potatoes)
1 1/4 boneless leg of lamb
2 medium potatoes, scrubbed,
cut into wedges
2 bay leaves
4 cloves
3 medium tomatoes wedged
4 medium onions finely sliced
1 tsp. Kashmiri red chili powder
1 1/2 tsp ground coriander
1 1/2 tsp ground turmeric
4 tbsp veg oil
2 tbsp minced ginger
1/2 tsp salt
4 green onions trimmed
2 black cardamom pods
1 1/2 tsp cumin seed
1/2 tsp garam masala
1 tbsp cilantro leaves chopped
Preparation
1. Cut lamb into 11/2 inch
pieces.
2. Heat oil in a deep heavy bottomed saut pan and add the chopped ginger. Saut for 30 seconds, then add the bay leaves, cloves, cardamom, and cumin seeds and saut until spices crackle.
3. Add the onions and fry until softened and golden brown. Add the lamb and saut well for 10 to 12 minutes to seal and brown on all sides. Stir in the chili powder, coriander and turmeric. Add the potato wedges and saut for two to threeminutes. Add one cup of water and the salt. Bring to a simmer and cook for 15 minutes until the potatoes are nearly tender.
4. Meanwhile, cut the green onions into 1 inch lengths and the red pepper into wide strips. Add to the pan with the tomatoes and cook for a further five to 10 minutes until the lamb is tender.
5. Serve sprinkled with garam masala and chopped cilantro. Accompany with basmati rice and or Naan bread.
