Braised leg of lamb or kid (Rost matan) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 124) by Niloufer Ichaporia King

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

Accompaniments: Caramelized fried rice (Vagharela chaval); Pumpkin crescents with curry leaves [River Cafe]

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

    Meat marinates for several hours and cooks for 2-3 hours. Can substitute leg of kid for lamb, and "Ginger-garlic paste" recipe on P36 for store-bought paste See recipe for variations.

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