A recipe with Persian influences from the Sindh region of Pakistan to serve with rice and pickles of your choice. The souring ingredient is the dried persian lime which you can get in middle eastern grocers or many supermarkets. To use, crack open and discard the black insides and any seeds, then lightly crush the dried pulp. The recipe is from ” Madhur Jaffrey’s Ultimate Curry Bible”.
A minced chicken curry from Pakistan which can be served with dal, vegetables and flat breads or alternatively on some rice noodles. Its from ” Madhur Jaffrey’s Ultimate Curry Bible”.