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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.
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.