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This would literally translate as “palm or five fingers of ginger”, however the fingers represent the bones of a small rack of lamb showing five bone tips marinated in a masala redolent of the flavours of ginger and chargrilled. A good quality meat is best for this as the cooking process has to be short and the more tender & juicier the meat the more the penetration of the spices for flavour tenderisation and taste.
RACK OF LAMB - Four, sold as portions in supermarkets showing four bones on each. Approx. 800 Gms
GINGER - Three inch piece
GARLIC - 4-5 cloves
CUMIN - One teaspoon
GROUND TURMERIC - ½ teaspoon
GREEN CHILLIES - Two large
CINNAMON - One inch piece
CARDAMOM - Four pods
CLOVES - Three to four
BLACK PEPPER CORNS - 4-5
LEMON JUICE- One tablespoon
YOGHURT GREEK STYLE - 200 Gms.
SALT- Two teaspoons
CORIANDER STALKS - One tablespoon chopped.
SUNFLOWER OIL- Two Tablespoon
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