Lamb Curry Selection
Cooking the vegetables or meat along with a combination of spices, herbs, thickening and souring agents, makes an Indian curry. Common thickening agents are almonds, coconut, poppy seeds, peanuts, cashew nuts, onion, yogurt, tomatoes, etc. The distinctive flavor of the curry depends on spices, herbs, condiments, that are added, then sequence in which the spices are added and length & temperature of cooking.
All Entrees served with premium basmati rice.
All Entrees served with premium basmati rice.
| Kashmiri Lamb Roganjosh A famous lamb preparation from the Kashmir Valley cooked with onion, tomato, yogurt, and spices flavored with Anise seed. $15.95 |
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| Palak Ghosth Cubes of lamb and baby spinach simmered in a delicate sauce of herbs & spices. $15.95 |
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| Kadai Ghosth Boneless lamb cubes cooked with whole spices, herbs, tomato, garlic, topped with julienne of ginger & garnished with fresh coriander. $15.95 |
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| Lamb Korma Tender lamb cubes cooked with a puree of cashew nuts, saffron & spices. $15.95 |
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| Lamb Vindaloo* Vindaloo is a Portuguese influence on an Indian cuisine. Vin & Alho, vinegar and garlic in Portuguese. A delicacy of Goa. It is prepared with cumin seeds, red chilli, cloves, cinnamon sticks, peppercorns, star anise & vinegar. (*very spicy). $15.95 |
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