Delectable pork in a mustard spice mix (boti gosht) from Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds by Madhur Jaffrey

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

Accompaniments: Eggplant baked in a sweet-and-sour tamarind sauce (khatte meethe baigan); Peas with whole cumin and mustard seeds (malaidar matar); Spicy, sour potatoes with cumin and amchoor (khatte zeera aloo); Tomatoes cooked with Bengali spices (bangali timatar)

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

    The mustard from the title is an ingredient of the rai masala.

  • wester on July 20, 2012

    A lovely dish. I made it with lamb shoulder instead of pork, as suggested, and that worked very well. It had to cook a bit longer than she suggested, possibly because my meat cubes were a bit larger than asked for.

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