moghul rose petal lamb curry

Rich and refined Moghul cuisine is where many of our
favourite modern Indian dishes such as tandoori chicken or biryani are derived from. Moghul dishes were intricate and
expensive to prepare, served to kings and sultans in elaborate imperial feasts and included ingredients like cream, nuts, large quantities of meat and expensive spices such as rose, saffron and cardamon that were used liberally imparting a delicate and sophisticated fragrance.

You Need:600g diced lamb, 3 red onions, 3 cloves garlic, 1 tbsp ginger, 100g pourable natural yoghurt, (not Greek or set yoghurt), 250g basmati rice
Naan bread to serve

kit contents: Lamb curry powder, (toasted and ground coriander, cumin, fenugreek. Kashmir chilli powder, cinnamon, black cardamom, green cardamom). Rose petal garam masala, (cumin, coriander, black pepper, cardamon, black cardamon, fennel, cinnamon, ginger, mace, black cumin, rose petals, nutmeg, bay). Rose petals.

preparation time: 30 minutes plus 1 ½ hours cooking time

heat rating: 2/5

good with: bombay potatoes,real mango chutney, pilau rice,tarka dahl, salad / chutney / raita

equipment needed:

serves: 4