Lamb Achari
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
Indian
Discover · quick + ginger + lamb + chili
17 recipes
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Course & method
Ingredients
Lamb Bhuna
A restaurant-style bhuna using pre-cooked lamb for speed, while keeping the dry, intensely-flavoured finish
Indian
Lamb Karahi
Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks…
Indian
Lamb Madras
A classic British curry-house madras with a sweet-and-sour profile, featuring tender lamb in a spicy, tangy sauce
Indian
Lamb Madras
Hot, sharp curry inspired by the cooking of southern India
Indian
Lamb Naga Phall
An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors
Indian
Lamb Nihari
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…
Indian
Lamb Saag
A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…
Indian
Lamb Vindaloo
A fiery British curry-house vindaloo with Portuguese-Goan influences, featuring intense heat from Scotch bonnets and…
Indian
Restaurant-Style Chicken Jalfrezi
The jalfrezi is one of the defining BIR curries — found on every curry-house menu in the country and arguably the most…
Indian
Restaurant-Style Karahi
Karahi takes its name from the deep, wok-shaped pan it's traditionally cooked in — a thick metal bowl that heats hard…
Indian
Restaurant-Style Lamb Achari
"Achari" means "of pickle" — the dish is built around Indian-style pickles (achaar) as a flavouring agent rather than a condiment
Indian
Restaurant-Style Lavastorm Curry
Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…
Indian
Restaurant-Style Naga Bhuna Masala
Bhuna and naga sit on opposite ends of the BIR temperament chart
Indian
Restaurant-Style Naga Curry
A specialist dish from the hotter end of the BIR menu, defined by Mr Naga — the fermented chilli pickle made from Bhut…
Indian
Restaurant-Style Phaal
Phaal is the curry-house category-killer for heat, traditionally claimed (though disputed) as a British invention from…
Indian