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Yet another excellent spice blend / recipe. Used lamb - only shoulder available from my butcher - bit chewy in parts. Didn’t have my preferred neck fillet. When I do this again, using neck fillet - I will precook lamb long & slow before putting into her recipe as per her method. Excellent tasting biryani
Mustard oil, I confess I did not think of, and I substituted jaggery goor for the sugar specified in the recipe. But when you came to add the masala, did you find that the oil had not come out, or did you wait for it to do so, or what ?-- ** Phil.