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_T.jpg "Agra Harsha Pasanda<br/>Creamy Duck Curry")
Agra Harsha Pasanda
Creamy Duck Curry
600 g/1 ¼ lb duck breast, fat removed 3 tablespoons vegetable oil 1 teaspoon fennel seeds 4-6 garlic cloves, finely chopped 2.5 cm/1 inch cube of fresh ginger, finely chopped 1 large onion,_T.jpg "Barbur’s Biriani<br/>Meat With Saffron Rice")
Barbur’s Biriani
Meat With Saffron Rice
225 g/8 oz basmati rice 6 tablespoons ghee or butter 5-6 garlic cloves, chopped 5 cm/2 inch cube of fresh ginger, finely chopped 2 onions, finely chopped 1-2 small fresh red chillies,_T.jpg "Delhi Sag Mirchi Murg<br/>Chilli Chicken With Spinach")
Delhi Sag Mirchi Murg
Chilli Chicken With Spinach
675g/1 ½ Ib skinless, boneless chicken breast 400g/14 oz young fresh spinach leaves 3 tablespoons vegetable oil ½ teaspoon turmeric ½ teaspoon chilli powder 1 teaspoon white cumin seeds 1_T.jpg "Kashmiri Machli<br/>Aromatic Fish Curry")
Kashmiri Machli
Aromatic Fish Curry
4 fresh mackerel, about 325 g/12 oz each, scaled and gutted Marinade 225 g/8 oz Greek-style yogurt 1 large onion, chopped 8 garlic cloves, quartered 5 cm/2 inch cube of fresh ginger,_T.jpg "Punjabi Methi Jingri<br/>Fenugreek Prawn Curry")
Punjabi Methi Jingri
Fenugreek Prawn Curry
675 g/1 ½ lb uncooked large prawns or langoustines (scampi), weighed after removing heads and shells 4 tablespoons ghee 12 garlic cloves, thinly sliced 6-8 spring onions, chopped ½ red pepper,
Shah Jehani Korma
Classic Mild Lamb Curry
675 g/1 ½ lb lean lamb, cubed 2 teaspoons sugar 1 teaspoon salt 250 ml/8 fl oz natural yogurt 4 tablespoons ghee or vegetable oil ½ teaspoon turmeric 2 teaspoons ground coriander 2 tablespoons
