Ginger-lamb coconut milk curry from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent (page 261) by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Star fruit chutney; Parsi potatoes and snow peas; Toovar dal with green mango

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tsusan on February 23, 2010

    Great, but made the following changes: Made the marinade in a blender, adding water, to liquefy it. Marinated in plastic bag, room temp 1 hr. Skipped the chiles, didn't have 'em. Used prepared ginger-garlic paste instead of mincing and mashing 'cause I had it. Skipped the limes, didn't have any. Added 1 smashed dried Omani lime. Added about 1/3 cup honey. Awesome w/rice and roasted cauliflower.

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