Rich and refined Moghul dishes were intricate and expensive to prepare, served to kings and sultans in elaborate imperial feasts. They included ingredients like cream, nuts, meat and expensive spices such as rose, cinnamon and cardamon which were used liberally to impart a delicate and sophisticated fragrance. Here we’re using plenty of rose petals in this rich lamb curry and serving it with a tangy raita on the side.
Adding a dessert blend? We'll email you the recipe once you've ordered!
1 hour 10 minutes
LAMB CURRY POWDER: Kashmiri chilli, toasted cumin, toasted coriander, green cardamon, black cardamon, cinnamon, chilli flakes, paprika ROSE PETAL MASALA: Rose petals, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg ROSE PETALS.
500g diced lamb
2 medium red onions
3 cloves of garlic
Fresh ginger - roughly chopped to make 1 tbsp
250g natural yogurt (full fat is best)
Rice to serve
Large lidded pan
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