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4-6
Medium
By Keith Floyd
Published 2004
Marinated lamb is served in a creamy, aromatic sauce. Try it with Saffron Rice with Cumin.
Purée together the ginger and garlic and use half of it to spread on the lamb, then let stand for 1 hour for the flavors to infuse.
Heat some vegetable oil in a pan and cook the mace, green and black cardamom pods, cloves, and bay leaves until they crackle, then add the onions and stir-fry until they are golden brown.
Add the rest of the garlic and ginger paste and all the other
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