Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About


  • 5 garlic cloves, roughly chopped
  • 5 cm (2 inch) piece of ginger


Combine the garlic, ginger, chilli, onion, yoghurt and coriander leaves in a food processor to form a thick smooth paste. If you don’t have a processor, chop the vegetables more finely and use a pestle and mortar. Add the pepper, season with salt, then mix in the lamb. If you are using a pestle and mortar, mix the lamb with the paste in a bowl. Divide the meat into 16 portions, about <