Kashmiri lamb in a chilli sauce (Kashmiri matz) from The Three Sisters Indian Cookbook: Flavours and Spices of India: Delicious, Authentic and Easy Recipes to Make at Home (page 68) by Sereena Kaul and Alexa Kaul and Priya Kaul

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

Accompaniments: Potatoes with okra (Aloo bhindi); Lemon rice (Nimbu chawal)

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

  • Ro_ on August 13, 2023

    I made this with beef mince instead of lamb, since lamb mince is hard to get here. It was a nice curry, but not one I will make again as it's just not my favourite kind of thing. Don't forget to add plenty of salt to the meat mix (I didn't add enough and the recipe doesn't mention it). The sauce was tasty, I should have added the full amount of liquid stated because it reduced more than I expected.

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