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Lamb / Mutton Rezala, a creamy, nutty Mughlai recipe courtesy of Guest Chef Ed Holston
Whether you use lamb or mutton, this creamy, nutty rezala recipe takes all the best bits of Mughlai cuisine, including cashews, fragrant spices and subtle sweetness, and throws in a whole load of butter and a rare punch of chilli. It really is everything a curry should be and more!
Railway lamb curry comes from curries served on the railways in India to First Class passengers, generally British, who liked the idea and taste of curry but couldn’t take the heat.
So this a relatively mild curry that contains potatoes as well as lamb making in not unlike a traditional British lamb stew with an Indian twist.
This Tandoori Lamb Curry with scented rice & onion seed naan is brought to us courtesy of Steenbergs.
Although not seen as an “official” curry this dish is very popular and is full of flavour. You can adjust the heat level to your own liking by adding more or less chilli powder.