tandoori chicken
The classic North Indian way to prepare chicken. Originally from Persia, tandoori chicken is not hot, but has a gentle and subtle spice background. Part of the flavour comes from the slightly charred outside of the chicken.
meat and poultry
Meat and poultry dishes are common across India. Various cultural and religious prohibitions and influences from traders and invaders have shaped this part of the food heritage.
Many of the recipes come from those parts of India that were under the influence of the Mughals. Because of this influence, most are somewhat complex in their preparation.
The majority of these recipes need substantial preparation and cooking times. They usually need long marination and slow cooking. But, once you have tried one of these homestyle recipes you will find it hard to go back to curry-house fare.
chicken xacuti
Xacuti is a unique dish from Goa. It is made with chicken, sesame seeds, poppy seeds and a lot of Kashmiri chillies. It is hot, fiery and delicious.
slow roasted duck
Slow roasted duck,, with moist meat, crisp skin and a chilli hit. This is a recipe for duck recheado, or pato recheado. The recipe comes from Goa, and owes its heritage to the Portuguese.
barbecued lamb cutlets
Barbecued lamb cutlets, each marinated with one of three different marinades. Burra kebabs are from Awadhi cuisine, and are a common street food in Lucknow.
dhansak
Lamb with lentils and vegetables, or dhansak, has something for everyone - lamb, lentils, pumpkin, eggplant, and a creamy texture with no dairy products.
lamb dopiaza
A dish rather like a korma but much simpler in its preparation. Dopiazza has more onion than you might expect and has a beautiful texture because of that.
lamb kofta curry
This kofta curry has spiced lamb meatballs in a tomato and coconut milk sauce. A specialty from Chettinad, kari kola urundai kuzhambu takes some time prepare, but the results are well worth the effort.
Lucknow leg of lamb
Sikandari raan is a slow roasted leg of lamb. It has a delicate taste that enhances the flavour of the meat and is very visually appealing. A special occasion dish from Lucknow.
first class mutton curry
First class mutton curry is the Indian Railways' take on "meat and three vegs", served to First Class passengers. A famous recipe from the Raj.
Rajasthani red lamb
Laal maas is a smoky, fiery, slow-cooked, hunter-style lamb dish from Rajasthan. Kashmiri chillies give a deep red colour, heat and depth to this dish - and you need a lot of them.
rogan josh
A more robust home-cooked version of the restaurant staple, rogan josh. Colourful, aromatic and spicy, this Kashmiri lamb dish is quite special.
lamb saag
This Hyderabadi dish of lamb, cooked with leafy green vegetables, or saag gosht, is a restaurant and home-cooked favourite. Spiced lamb, covered with clinging greens, lamb saag could be cooked with almost any leafy vegetable.