Pan-cooked lamb kebab (Karayee gosfand) from Parwana: Recipes and Stories from an Afghan Kitchen (page 78) by Durkhanai Ayubi and Farida Ayubi and Fatima Ayubi

  • scallions
  • bay leaves
  • cilantro
  • cinnamon sticks
  • whole cloves
  • coriander seeds
  • ground cumin
  • ground ginger
  • tomatoes
  • yogurt
  • dried red pepper flakes
  • cumin seeds
  • red chillies
  • naan bread
  • yellow onions
  • green cardamom pods
  • brown cardamom pods
  • lamb backstrap

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

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.

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