Spiced lamb and rice from The Complete Middle East Cookbook by Tess Mallos

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

  • IndyGirl on June 04, 2015

    Used lamb stew meat. Used rinsed off Indian lemon pickle. Turkish bharat--at least twice the amount called for. Doesn't take as long as the recipe states since using cubed meat. Don't "cook" cubed lamb in water, just brown after browing the spices. If making Timmen, start Timmen before making lamb stew!

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