This is a method of cooking meat in a hot and spicy
sauce with yellow lentils.

A Parsi speciality. This dish is prepared by gently cooking
the meat or fish in a hot spicy sweet and sour sauce.

The dish aquired its name from the red appearance,
which in turn is derived from fresh tomatoes, paprika and
ground red chillies.

Pieces of chicken/ lamb braised in a yoghurt gravy enriched with mild coconut and redolent of cardamom, mace and yoghurt cream sauce. A very smooth and rich dish that is full of flavour.

The meat is gently cooked with brown onions, tomatoes,
together with mild spices, a touch of garlic ginger and a
sprinkle of fresh coriander.

It is a home style presentation to suit your palette.
The craze of the Midlands.

Medium hot cooked with spinach.