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4
Medium
2 hr 30
Published 1990
This is a delectable lamb dish, done in a creamy, but ‘hot’ green peppercorn curry, flavoured with saffron and the rarely used fennel.
THE LAMB: Clean, debone and cut into 1-inch boti.
THE WHOLE SPICES: Pound coriander seeds, cumin seeds, black cumin seeds and black peppercorns with a pestle.
THE VEGETABLES: Peel, wash and slice onions. Scrape, wash and chop ginger. Remove stems, wash, slit, deseed and chop green chillies.
THE MARINATION: Whisk th
