Diced spring lamb to rested overnight (to intensify the flavour), cooked slowly in a rich spicy sauce. A dish famously cooked in Indian wedding occasions.
Spring lamb cooked in rich gravy with tomatoes, green chilli & coriander providing the dish with a creamy texture
Boneless spring lamb cooked on slow fire with homemade Mughlai spices, nuts, cream & rose water.
A speciality of the house, Lamb shank cooked in an old-fashioned manner with special spices.
Delicious spring lamb on the bone, cooked in a traditional village style with a rare taste. (Usual Indian favourite, a must try dish)
Cooked using grandma style a portion of fine cut lamb chop blended with lamb keema.
Minced meat paired together with boiled egg providing an elusive taste to your soul.
A Punjabi cuisine served with lamb infused with spices & fresh spinach & methi.