Braised lamb (Pathar jhol) from Tasting India (page 48) by Christine Manfield

  • bay leaves
  • kidney beans
  • chilli powder
  • whole cloves
  • ground coriander
  • ground cumin
  • garlic
  • fresh ginger
  • lamb shoulder
  • onions
  • turmeric
  • potatoes
  • curd
  • mustard oil
  • whole coconuts
  • ghee
  • cassia bark
  • green cardamom pods
  • dried red chillies

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

This recipe does not currently have any notes.

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.