Tap a chip to add another filter, or use Clear all below.
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.
A classic British curry-house madras with a sweet-and-sour profile, featuring tender lamb in a spicy, tangy sauce. This version balances heat from chillies and chilli powder with mango chutney and lime for a feast-worthy dish.
Hot, sharp curry inspired by the cooking of southern India. Reduced tomato base with a heavy dose of chilli powder, mustard seeds, curry leaves and tamarind. Sharper than a vindaloo (no vinegar) but in the same heat range; finished with lime juice and a spoon of mango chutney for sweet contrast.
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 British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather than traditional Kashmiri chillies and rattanjot. This version uses pre-cooked lamb for quick assembly, with rich, caramelized flavors from tempered spices and creamy cashew-yoghurt finish.
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.
Seekh kebab is restaurant-quality barbecue. Unlike simple meatballs, seekh kebab is defined by its fine, dense, bound texture achieved through vigorous kneading. The spice profile is warm and aromatic without aggression. When charred over hot coals, the exterior develops a smoky, charred, visible "lace" pattern while the interior stays succulent. This is elegant Indian street food made at home, served with yoghurt and lemon.
A fiery British curry-house vindaloo with Portuguese-Goan influences, featuring intense heat from Scotch bonnets and chillies, balanced by vinegar and sweetness. This version uses pre-cooked lamb for speed, with optional potatoes as per UK tradition.
The dish is essentially a stripped-back tonur kebab: thin slices of fatty lamb, cumin, sweet chilli pepper powder, salt, no marinade and no skewer. The pleasure is in what you don't add. Cumin coats the slices in layered passes (two or three small sprinkles rather than one large dump), so the spice toasts gently into the rendering fat instead of scorching. The result is meat that tastes intensely of cumin and lamb fat with a deep gold sear on the edges. Smell carries across a flat: cumin and animal fat at high heat is one of the most evocative aromas in Central Asian cooking. Genuinely fast and forgiving as long as you respect two rules: the lamb must have fat on it, and the pan must already be smoking when the meat goes in. The home-kitchen version of a tradition that's centuries old across Xinjiang, the Hexi Corridor and into Kazakhstan, whenever a household couldn't fire up a clay oven for skewers, this is what they cooked instead.
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.
The fiery Goan original: a vinegar-and-garlic-marinated meat (traditionally pork, adapted in BIR menus to chicken or lamb) simmered in a dark masala loaded with red chillies, cumin and mustard seeds. The sharp acidity from vinegar plus aggressive chilli is the signature; potatoes are a BIR addition (the "aloo" suggestion) but not part of the Portuguese-origin dish.