Shahi Lamb with Carrot Pickle:
Shahi roughly translates as royal or imperial and the word is often used as an umbrella term for dishes that originated in Moghul times such as pasanda or korma. This lamb curry is typically Moghul in style with the use of opulent ingredients such as cashew nuts, butter and lamb which make it worthy of the royal courts. It’s a luxuriously indulgent dish and the smoother you manage to blend your paste, the creamier your resulting sauce will be.

Joojeh Kebabs with Wild Mint Yogurt:
Persian cooking involves a multitude of aromatic herbs and spices, which play a huge role in making it one of the most celebrated cuisines in the world. Here we've got succulent marinated chicken kebabs served with a buttery saffron rice, spring veg khoresht and wild mint yogurt.

Shahi Lamb with Carrot Pickle:

• 300g diced lamb or use whole button mushrooms for a veg/vegan version
• 1 large carrot
• 1 small onion
• 3 cloves of garlic
• Fresh ginger
• 1 tbsp tomato puree
• 1 lemon
• 25g butter or 25ml olive oil for a dairy-free version
• 20g unsalted cashew nuts
• Rice to serve

Joojeh Kebabs with Wild Mint Yogurt:

• 300g diced chicken (thighs are best) or use firm tofu for a veg/vegan version
• 300g mixture of spring veg (eg purple sprouting broccoli, asparagus, spring onions etc)
• 1 small onion
• 2 cloves of garlic
• 1 tbsp tomato puree
• 30g butter or 2 tbsp olive oil for a dairy-free version
• 150g natural yogurt (full fat is best) or dairy-free alternative
• 150g basmati or standard long grain rice