Lamb cooked in milk and yoghurt (Mrs Dasgupta's Rezala) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 147) by Madhur Jaffrey

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Notes about this recipe

  • Eat Your Books

    Recipe requires 3-4 hours (or overnight) for marination. Can substitute rose water or orange blossom water for kewra. Serve with naans, chapatis, pitta breads or any rice dish.

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