Savory braised lamb (Kharu gos) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 112) by Niloufer Ichaporia King

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

Accompaniments: Chapatis (Rotlis); Fried plantains (Tarela kera); Papri claypot stew - vegetarian (Umbaryu; Undhyu)

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

    Recipe cooks for 30 mins to 1.5 hrs, depending on the meat used. Can substitute goat, stewing veal, chicken thighs or lamb shanks for lamb shoulder, and "Ginger-garlic paste" recipe on P36 for store-bought paste. See recipe for variations.

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