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This elegant pasta dish marries tender minced lamb with a fragrant base of onions, carrot, and fresh rosemary. A touch of wine and stock create a light sauce that clings to fettuccine. The key is quality lamb and patience allowing the onions to become golden and sweet. This is sophisticated comfort food.
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango chutney and tangy lime pickle. This dish captures the essence of Indian pickles in a rich, flavorful lamb curry.
A restaurant-style bhuna using pre-cooked lamb for speed, while keeping the dry, intensely-flavoured finish. The classic bhuna technique is approximated with quick spice frying, and lamb is finished in a rich, reduced sauce.
Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks and green chillies, with cracked black pepper and ground cumin going in late. No onion in the sauce. Punjabi origin, fiercely fresh-tasting, the antithesis of long-cooked British curry-house style.
An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors. This dish is not for the faint-hearted; serve with cooling accompaniments like rice, naan, and cold lager.
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic, ground spices and a wheat-flour slurry that gives the broth its characteristic velvety body. Traditionally a Friday-morning dish in Lahore. Mild compared to other curries; the flavour is deep rather than hot.
A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree for a rich, green sauce. Similar to slow-cook authentic versions, this recipe delivers deep, buttery flavour in a fraction of the time.
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.