Lamb with posto from Bengali Cooking - Seasons and Festivals (page 66) by Chitrita Banerji

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

Accompaniments: Patol in yoghurt sauce (Doi-patol); Potatoes with white poppy seeds (Alu posto) [Author's mother]; Narkel chingri

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 khashi goat or any Spring lamb for Spring lamb chops; and ghee for unsalted butter. See recipe for variation. Appears as part of the third menu suggestion on P131.

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