Rajasthani lamb in rich white sauce (Safed maas) from Classic Indian Recipes (page 106) by Pushpesh Pant

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Notes about this recipe

  • Eat Your Books

    Marinate for 2-3 hours. Can substitute vegetable oil for ghee, and milk powder for khoya. You may use the Ginger paste recipe on page 313, and the Khoya recipe on page 316.

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