Lamb kebab (Mutton tikka, from Hoshiyar Singh at the Mohan International Hotel) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 226) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy spiced beans (Ma di dal; Dal makhani); Amritsari beans (Amritsari dal)

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

  • Eat Your Books

    Can substitute melted unsalted butter or vegetable oil for ghee, "Punjabi garam masala" recipe on P270 for store-bought garam masala, or "Chaat masala" recipe on P263 for store-bought chaat masala. Serve rolled up in any Punjabi bread; with a salad and rice; or to accompany drinks.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.