Lamb cooked in dark almond sauce (Badami roghan josh) from The Madhur Jaffrey Cookbook: Over 650 Indian, Vegetarian and Eastern Recipes (page 604) by Madhur Jaffrey

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

Accompaniments: Rice with peas; Rice with spinach 2; Yogurt with spinach

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

    Can substitute lamb leg meat, lamb neck meat, lamb shanks, or stewing beef for boneless lamb shoulder; and tomatoes for tinned tomatoes.

  • ChickenAndRice on January 02, 2023

    1. Don't try to toast the spices at the same time as you're browning the meat - you'll probably burn them, although they will smell very toasty even before they're burnt. 2. I would rec blending the spices using a stick blender, not a food processor since the liquid went everywhere for me. 3. Had to sub out the yoghurt with coconut milk but was still nice. Liked this dish.

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