Rajasthani red braised lamb (Rajasthani gosht) from Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot® (page 104) by Madhur Jaffrey

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

Accompaniments: Sweet, hot, and sour eggplants

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

  • IvyManning on March 11, 2021

    Nice flavor, but the lamb was pretty tough. cut the lamb as directed and cooked it at high for 22 minutes and npr. was till really chewy. Reminder to me: don't use this recipe.

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