Nutty-tasting lamb with a roasted poppy seed sauce (Gosht poshto) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 204) by Raghavan Iyer

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

Accompaniments: Nutty cheese in a spinach-chickpea flour sauce (Kutchi paneer); Radishes and greens with ginger and garlic (Mooli ka saag); Lime-flavored rice with roasted yellow split peas (Elambuchambu shaadum)

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

    The book's "Bengali five-spice blend" recipe can be used instead of panch phoron. The suggested garam masala is Bangala. See the book's Bangala masala p. 26. The lamb must marinate at least one hour before cooking.

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