Marinated lamb stew in a clay pot (Hyderabadi matki gosht) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 208) by Raghavan Iyer

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

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag)

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 suggested garam masala is Punjabi. See the Punjabi masala p. 25. Lamb must marinate at least one hour before cooking.

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