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A bone-in lamb shoulder rubs with baharat, dried lime, garlic and yogurt; sits overnight; roasts long and slow until the meat falls from the bone. Saffron rice cooks separately with onion, raisins and toasted nuts. Everything assembles on a wide platter, rice mounded under the lamb, sauce spooned over, almonds and pine nuts scattered.
A whole chicken poaches with onion, cinnamon, cardamom and bay 45 minutes; chicken comes out, stock is strained. Mince (lamb or beef) browns hard with onion, baharat, cinnamon and allspice. Basmati rice toasts in ghee with the mince, then cooks absorption-style in the chicken stock for 18 minutes. Plated with the rice on the bottom, the mince mixed through, shredded poached chicken on top, and toasted pine nuts, almonds and raisins scattered over.
Lamb (or beef) is slow-cooked in a Yemeni tomato-onion-spice stew (called maraq) for two hours. Just before serving, the stew is transferred to a flameproof clay or stone pot, brought to a violent boil on direct heat. Whipped hulba (overnight-soaked fenugreek seeds, blended with lemon and a little water into a snowy froth) is spooned on top. The pot is brought to the table boiling. Sahawiq adds heat.
Mutton on the bone marinates for 2 hours in yogurt, ginger-garlic paste, ground spices (red chilli, turmeric, coriander, cumin, garam masala), mint, coriander and salt. Sliced onions fry slowly in oil to deep gold, then crispy, and drain on paper (some go in the marinade, some on top of the biryani). The marinated mutton browns; tomatoes go in; the meat braises for 45 minutes until tender. Basmati rice parboils with whole spices and salt to 70% done; drains. The layering: mutton at bottom, half the rice, fried onions and prunes and green chillies, the remaining rice, more onions, saffron-milk and ghee on top. Dum cook for 25 minutes sealed.
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.
Centre-cut beef fillet is hand-chopped (don't blitz; the texture matters) and mixed with the seasonings just before serving. Plated in a neat ring, topped with a yolk in a half-shell or directly on top, served with hot toast and a small dressed salad.
Vine leaves blanch briefly to soften; veins are trimmed. A filling of short-grain rice, lamb mince, finely chopped tomato, parsley, mint, allspice, cinnamon, salt, pepper and olive oil mixes raw. Each leaf rolls around a teaspoon of filling into a 7 cm cylinder. Packed tight in a wide pot lined with sliced potato and lamb bones, weighted with a plate, cooked in a lemon-and-stock liquid for 75 minutes on the lowest heat. Inverted onto a platter at the end.
Lamb chunks are browned hard; onion is softened in the same pot; tomato and pomegranate molasses build a tangy base; the lamb returns with stock and braises for 1 hour. Small frozen or fresh okra is added in the last 30 minutes (long enough to soften, short enough not to disintegrate). Crushed garlic and chopped coriander, sizzled briefly in butter at the end (taqliya), go on top.