I have a ton of Cardamom I used for one recipe. Need new ideas!

dolcay

New member
Okay so I bought this 10$ bottle of cardamom to make some hummus, but now its just sitting there and I have no idea what to cook with it. Does anyone have any dishes that use cardamom as a main herb/spice in the dish? Thanks!
 

SilverSage

Resident Crone
Gee, I haven't made it in 25 years, but I remember poaching pears in red wine and cardamom. They were chilled and served with a creme anglais. It seems to me it was an old Bon Appetit recipe. Maybe you can google it for ideas.
 

FryBoy

New member
Cardamom is commonly used in Indian cooking. Try these two recipes, which are delicious:

http://netcookingtalk.com/forums/showpost.php?p=19138&postcount=16

Or this one:

Madhur Jaffrey’s Meatball Curry
For the meatballs:
1 pound ground lamb (or beef)
½ medium onion, finely chopped
2-inch piece fresh ginger, peeled and grated
3 cloves garlic, peeled and crushed
1 tablespoon ground coriander
1¼ teaspoons ground cumin
½ teaspoon cayenne pepper
¾ teaspoon salt
3 tablespoons chopped fresh cilantro
1 egg, lightly beaten
For the sauce:
2-inch piece fresh ginger, peeled and chopped
4 cloves garlic, chopped
2 fresh hot green chilies
1 tablespoon ground coriander
1 teaspoon ground cumin
3 tablespoons water
¼ cup olive oil
6 green cardamom pods, 4 whole, 2 crushed
1 teaspoon cumin seeds
4 cloves, whole
2-inch stick cinnamon
2 medium onions, finely chopped
4 medium tomatoes, finely chopped
½ teaspoon cayenne pepper
4 tablespoons plain yogurt
2 cups water
¾ teaspoon salt
Combine all meatball ingredients, then, with your damp hands, form mixture into
24 balls. Refrigerate for 4 to 6 hours, or freeze for 45 minutes.
Mix ginger, garlic, chilies, coriander, and ground cumin, along with 3 tablespoons
water, in a blender until a smooth paste forms. Set aside.
Heat oil over medium heat in a large sauté pan. When hot (but not smoking),
add cardamom, cumin seeds, cloves, and cinnamon. Stir once.
Add onions, and fry, stirring, for about 8 minutes, until onions are brown.
Add ginger paste, lower heat, and stir for 2 minutes.
Add tomatoes and cayenne, and cook over medium-high heat until tomatoes are
reduced to a thick, dark paste.
Lower heat to medium; stir in yogurt, a tablespoon at a time. When all yogurt has
been blended in, mix in water and salt.
Add meatballs in a single layer, and bring to a simmer.
Cover and simmer for 50 to 60 minutes, shaking pan occasionally. (Don’t stir
with a spoon.)
Serve with rice or bread.
 
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