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Page 18 A recipe by Pushpa from The Spice Hut


Kosha Mangsho - Dry Lamb Curry Ingredients


Lamb (leg) 500gms Natural yoghurt 150 gms Salt 3 tspn Turmeric 1 tspn Oil 150 gms


Onions chopped 100 gms Garam masala 2 tspn


Ginger paste 4 tspn Garlic paste 4 tspn Coriander powder 4 tspn Cumin powder 3 tspn Red chilli powder 2 tspn Tomatoes chopped 4 tspn Fresh coriander 2 tspn


Method 1. Marinate the lamb with yoghurt, salt and ½ teaspoon of turmeric for 30 minutes. 2. Heat the oil in a wok, add the onions and garam masala and cook for 10 minutes until the onions start to caramelize. 3. Add the marinated lamb, cook for 10 – 12 minutes on medium heat. 4. Add the ginger and garlic paste, and then add the coriander powder, cumin powder, red chilli powder and remaining turmeric and tomatoes. Cover and simmer on medium heat until lamb is tender. 5. Check for taste, add more spices if needed. 6. Garnish with fresh coriander and serve hot with rice.


ENJOY COOKING, FROM PUSHPA, SPICE HUT. SPECIAL AUTHENTIC MENU AND SET MENUS AVAILABLE, SEE ADVERT BELOW (LEFT)


Quesada Focus


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Just for Laughs


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