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J. Inder Singh Kalra

Kachchi Mirch ka Gosht

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Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

This is a delectable lamb dish, done in a creamy, but ‘hot’ green peppercorn curry, flavoured with saffron and the rarely used fennel.

Ingredients

  • 1 kg/2¼ lb Leg of Spring Lamb
  • 225 g/1

Method

Preparation

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

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