Easy Indian Cooking
Lamb with fennel and nigella
Page 91
Cuisine: Indian | Course Type: Main Courses
(1 review)
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Recipe Reviews
wester from Soesterberg, Utr
This was simple and enjoyable. The vinegar is quite prominent in the end result. Served it with stir-fried cauliflower with cumin - a great combination.
I'm not quite sure what liquid to bring to a boil over a high heat in the third step - there is less than a cup of liquid to two pounds of meat, and some of that is absorbed by the meat. I added some water, but I had to boil that off later. Maybe next time let it sweat over lower heat instead?
(edited 22nd March 2013) (0) comment (0) useful
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