Meat cooked with greens (Bhaji ma gos) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 114) by Niloufer Ichaporia King

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Notes about this recipe

  • Eat Your Books

    This recipe is a variation of "Savory braised lamb" recipe on P112, and can be made with lamb shoulder, goat, stewing veal, chicken thighs or lamb shanks. Can substitute "Ginger-garlic paste" recipe on P36 for store-bought paste; and spinach, amaranth greens or fenugreek leaves for greens. Meat (but not the ginger-garlic paste) can be omitted for a vegetarian version.

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