Pieces of spring lamb marinated in spices, grilled in tandoori, then cooked with special yoghurt and tomato sauce.
Thin pieces of lamb, simmered in a sauce of cultured yoghurt, almond and cashew nuts, finished with a dash of cream.
Medium or hot. Marinated in spices and cooked in medium rich gravy with tomatoes, capsicum and served from the iron karahi.
A delicate but rich sauce, where saffron, green chillies and yoghurt have been generously used.
Cooked in a rich mixed pickle sauce, fresh ginger and mustard.
Pieces of lamb grilled over charcoal, cooked with special spices.
Lamb cooked with methi leaves and green herbs, nice and spicy.
(Medium, Madras or Vindaloo).
Lamb flavoured with kashmiri herbs and cooked with mild spices and cream.
Well spiced with green peppers, tomatoes and thick gravy.
Sweet, sour and slightly hot, cooked with lentils and herbs.
Medium tender lamb cooked with spices and garnished with tomatoes and green peppers.
Cooked with fried onions and mildly spiced gravy.
These dishes are medium to mild. Malaya is cooked with pineapple.
These dishes are medium to mild. Kashmir is cooked with lychee.
Lamb cooked with spinach and spices in clarified butter.
Nicely spiced flavoured lamb, fairly moist and slightly sweet, sour and hot.
Julienne of freshly cut lamb cooked with fresh ginger, green chillies and onion, hot to taste.