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.
 "Pin It")
