Lamb do piaza from I Love Curry by Anjum Anand

  • chile powder
  • coriander leaves
  • cinnamon sticks
  • whole cloves
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • leg of lamb
  • onions
  • tomatoes
  • turmeric
  • green cardamom pods
  • black peppercorns
  • garam masala
  • Greek yogurt

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.

Notes about this recipe

  • NikkiPixie on June 07, 2016

    This was delicious, one of the best lamb curries I've ever made. The only change I made was to use lamb neck fillet rather than leg. I think the key here is to cook the onions for a looooong time first, I think mine were cooking (on low heat) for almost an hour before I proceeded with the rest of the recipe.

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