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Moghul Rose Petal Lamb with Red Onion Raita
Rich and refined Moghul dishes were intricate and expensive to prepare, served to kings and sultans in elaborate imperial feasts. They included ingredients like cream, nuts, meat and expensive spices such as rose, cinnamon and cardamon which were used liberally to impart a delicate and sophisticated fragrance. Here we’re using plenty of rose petals in this rich lamb curry and serving it with a tangy raita on the side.
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20 mins
1 hr 20 mins
2/5
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Rich and refined Moghul dishes were intricate and expensive to prepare, served to kings and sultans in elaborate imperial feasts. They included ingredients like cream, nuts, meat and expensive spices such as rose, cinnamon and cardamon which were used liberally to impart a delicate and sophisticated fragrance. Here we’re using plenty of rose petals in this rich lamb curry and serving it with a tangy raita on the side.
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Recipe
Dietary
Taste Profile
Origin
- Rose Petal Masala: cumin, rose, black pepper, cinnamon, coriander, black cardamon, green cardamon, ginger, cloves, mace, bay, nutmeg, chilli
- Lamb Curry Powder: Kashmiri chilli, cumin, coriander, green cardamon, black cardamon, cinnamon, chilli, paprika
- Rose Petals: rose
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
- 500g diced lamb
- 2 red onions
- 3 cloves of garlic
- Fresh ginger
- 1 lemon
- 250g natural yogurt (full fat is best)
- Rice to serve
- Large lidded pan
- Blender
- Mixing bowl
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