the curry

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KEY INGREDS – no need to delete if we already have

Boneless mutton or lamb

Ginger paste

Garlic paste

Ground turmeric

Cinamon stick

Coriander seeds

Black peppercorns

Fennel seeds

Clove

Curry leaves

Mustard seeds

Red onions

Deggi mirch chilli powder

Long pepper powder ?

Tinned toms

Coriander leaves

Gunpowder potatoes

As above but also

spuds

Cumin  seeds

Spring onions

Green chillies

Lime juice

Kabab massala (see page 358 🙂

Masala prawns starter

King prawns

Chickpea (gram) flour

Small tomato

Atta chapati flour

By Trefor Davies

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