Lamb in a 'karhi' sauce (Karhi gosht) from Madhur Jaffrey's Ultimate Curry Bible by Madhur Jaffrey

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Notes about this recipe

  • etcjm on November 17, 2019

    Really good. I only used 1 dry chilli at the end and you could use more (I thought 4 was a bit much). It was a bit thin so I added some ground almonds. It needed longer than the 55 mins to cook. It's more likely one of those pop in the oven low for 2 or 3 hours. Really saucy, served with rice and dry Bombay potatoes. Definitely a do again. Could be a slow cooker recipe after adding liquid I think. Winner.

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