Balti lamb from A Year of Cooking Like Mummyji: Real British Asian Cooking for All Seasons (page 101) by Vicky Bhogal

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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 January 15, 2023

    I made this with stewing veal, as the supermarket had it on special offer and I don't really have any stewing-veal recipes other than blanquette de veau. It worked really well, and was tasty and delicious. I chickened out and used fewer green chillies than specified, but with hindsight I could have used the full amount (or nearly) and it would have been fine. My one negative note is that I am not sure that the specified half cup of oil isn't an error - I used less and it still seemed like way too much.

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