Lamb Stew with Triple Nut Paste (Awadhi Gosht)

Page 201

(1 review)

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Recipe Reviews

Hot damn. This may be the best thing I've made in this entire book. It's rich, sweet, and fragrant, but has a great savory quality from the lamb. The lamb leg in my market was very expensive so I deboned, trimmed, and cubed several shoulder chops with very good results. This recipe also gave me an excuse to make the Rajasthani garam masala, which was excellent. I highly recommend this dish.

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