A rich creamy lamb dish with ground almonds, pistachios, saffron, cardamon and apricots, originating in the royal kitchen of the emperor Shah Jehan. (Mild & Creamy)

A speciality from Kashmir. Pot roasted lamb and mushrooms in a tomato and onion sauce flavoured with vetivier, kashmiri yakhni masala and fresh coriander.(Medium Hot)

Lamb noisettes braised in a tomato, onion and ginger-garlic sauce flavoured with garam masala, cinnamon and mace, garnished with juliennes of ginger and fresh coriander.

A unique Punjabi lamb dish - pot toasted lamb cubes curried with leafy mustard and spinach with a flavour of the pungent mustard, imported from India. (Medium Hot)

A festive dish of the Chettiyar clan in Tamil nadu. Noisettes of lamb braised in a fiery brown curry flavoured with fennel seeds. Peppercorns, chillies, coriander seeds, ginger, garlic and browned coconut pulp. (Hot & Spicy)