The Lamb Book

North Indian & Mughlai

14 recipes in this chapter. Each one names the cut it needs.

Rogan Josh

Rogan Josh

Kashmir · roghan = fat, josh = heat

2 h Medium Lamb Nihari

Lamb Nihari

Overnight stew · Delhi and Lahore

5 h Hot Keema Matar

Keema Matar

Mince and peas

45 min Medium Galouti Kebab

Galouti Kebab

Lucknow · "melting" kebab

4 h Medium Lamb Korma

Lamb Korma

Yoghurt, cashew, no tomato

2 h Mild Raan

Raan

Whole roast leg, Mughlai

4 h + 24 h marinating Medium Bhuna Gosht

Bhuna Gosht

Fried down until the gravy clings

1 h 45 Hot Paya

Paya

Trotter soup · breakfast

6 h Hot Kaleji Masala

Kaleji Masala

Liver, fried dry · 15 minutes

15 min Hot Hyderabadi Dum Biryani

Hyderabadi Dum Biryani

Kacchi — raw meat, sealed pot

2 h 30 + marinating Hot Mutton Champ

Mutton Champ

Braised then grilled chops

2 h Hot Lamb Pasanda

Lamb Pasanda

Beaten steaks in almond cream

1 h 30 Mild Leg Chops, Dry Masala

Leg Chops, Dry Masala

Sukha gosht · the dry-fry

2 h 20 min Hot Tandoori Chops on the Coals

Tandoori Chops on the Coals

Tandoori chaap · the shortcut

30 min Medium

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