This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or ...

Wash and dry mutton chunks, add garlic paste and let it sit for some time. 2. In a karahi, heat oil and add cinnamon stick and cloves. Next add the mutton and fry for around 10 mins or until the ...

This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure ...

Pour the milk into a large, deep-sided pan or karahi and place over a medium-high heat until it comes to the boil, then reduce the heat slightly and simmer for about 20 minutes until reduced in ...