It's a famous dish from northwest India (Jammu). It's made with lamb cooked in Amchur (dried mango powder) or Anardana (sour pomegranate seeds) and flavored with smoke from a burning charcoal soaked in mustard oil
It's a famous dish from northwest India (Jammu). It's made with lamb cooked in Amchur (dried mango powder) or Anardana (sour pomegranate seeds) and flavored with smoke from a burning charcoal soaked in mustard oil
