Lamb with onion and green pepper from Madhur Jaffrey's Quick & Easy Indian Cooking by Madhur Jaffrey

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Notes about this recipe

  • intrepidcook on January 30, 2024

    Really good flavors, both standalone and in wraps. I uses leftover leg of lamb that I had previously sous vide’d to 130’. Substituted a sweet yellow pepper (didn’t have a green pepper on hand), added 2 late-season banana peppers that had turned red in my garden, and used the lesser amount of cayenne (to compensate for the added heat from the banana peppers).

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