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GUARD OF HONOUR

Ingredients:
Matching best end neck of lamb - 2
Melted dripping - 2 tbsp
Few cocktail cherries
Potatoes - 450 g (peeled and halved)
few  sprigs parsley

Method:

  • Ask the butcher to chine the joints, remove surplus fat and skin from around the ends of the rib bones, so that bones protrude 1 inch. 
  • Place the two joints on end in the roasting tin and close together, so that the bone tips cross each other like swords. Add dripping. Surround with the potatoes.
  • Roast in a moderate oven for about 1 1/4 hours. To serve, take the joints just as they are from the roasting tin and stand on a serving dish. Surround with the potatoes, placing sprigs of parsley between.
  • Decorate the tips of the bones alternately with cutlet frills and cocktail cherries.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.