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.