Tender roast marinated lamb with rice, bread and garlic tomato sauce (Fattat Dal'a) from The Sudanese Kitchen: An Introduction to Local Food and Drink (page 184) by Omer Al Tijani
- black peppercorns
- ground coriander
- Show all ingredients...
- Serves : 4
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EYB Comments
Can substitute lamb shoulder for lamb leg, red chilli for green chilli, and passata for tomato juice; you may use the local bread ('Aish Baladi) recipe on page 103.
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.
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