Mughlai-style leg of lamb from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia (page 54) by Mridula Baljekar

  • whole cloves
  • ground coriander
  • ground cumin
  • garlic
  • ginger root
  • leg of lamb
  • lemons
  • onions
  • tomatoes
  • turmeric
  • yogurt
  • garam masala
  • ground almonds
  • green chillies
  • almond flakes
  • EYB Comments

    Season lamb 2 hours before cooking.

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

Accompaniments: Classic pulao

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

  • Eat Your Books

    Season lamb 2 hours before cooking.

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