This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or ...

This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker.

Wash and dry mutton chunks, add garlic paste and let it sit for some time. 2. In a karahi, heat oil and add cinnamon stick and cloves. Next add the mutton and fry for around 10 mins or until the ...