Black pepper and double coriander lamb from A Year of Cooking Like Mummyji: Real British Asian Cooking for All Seasons (page 102) by Vicky Bhogal

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

Accompaniments: Cumin raita; Rice and potato saffron mash

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 November 01, 2022

    Delicious! I used cubed lamb shoulder and cooked in the oven for an hour, instead of on the hob for 25 minutes as per the recipe, because I wanted it to be really tender (and it was). I also chickened out of using whole black peppercorns and just added a lot of ground black pepper. Overall this was unctious and delicious. The recipe description talks about the sauce being extremely powerful: maybe because I didn't use the whole peppercorns, this wasn't exactly "powerful" but it was extremely delicious.

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