Advertisement
4
Medium
2 hr 30
Published 1990
A delicacy from the splendoured kitchen of the Royal House of Patiala—purportedly a favourite with the great gourmet
THE LAMB: Clean, debone and cut into 1-inch boti.
THE VEGETABLES: Peel, wash and chop onions. Wash and chop tomatoes. Scrape, wash and cut ginger into thin roundels. Clean, wash and chop coriander.
THE PEPPER: Pound with a pestle.
THE CUMIN: Put in a blender and make a fine powder.