royal lamb korma
This lamb korma recipe epitomises all that is special about Mughal cuisine. Korma bahadur shahi is mild, with aromatic spices, creamy texture, dried fruit, nuts and the main ingredient highlighted to perfection.
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.
lamb shanks
Rich and luscious lamb shanks, slow-braised in spices and yoghurt. This dish, naili gosht, comes from Lucknow and shows the Mughal influence on Awadhi cuisine .
slow roasted lamb shoulder
The Raj loved meat. They loved big, roasted joints, and this slow roasted lamb shoulder recipe is a good example of how the local cooks changed the British approach to such dishes.
vindaloo
Vindaloo is hot and has complex layers of flavours. First the pork, then the chilli, vinegar, and garlic, and then the aromatic spices over that.