Linked by Thom Holwerda on Fri 6th Apr 2012 21:56 UTC
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Member since:
2010-03-08
Since things can hardly get more off-topic than this topic on OSnews, I guess that now is the best time to ask this question to our readers who know about Indian cooking :
When you make lamb byrianis, what part of the lamb do you use ? My butcher tends to give me shoulder, which tastes good, but takes a long time to prepare and is a bit expensive due to its low meat/fat and bone ratio...
Edited 2012-04-07 12:30 UTC