Enjoy the flavors of an authentic badaam pasanda with this recipe straight from the kitchen of the all-time popular Karims, Jama Masjid in Old Delhi. Heat pan, then add lamb thigh meat, clarified ...

Melt the butter in a frying pan. Sweat the onions until just light brown. Add the lamb and cook until sealed. Add the garlic, ginger, yoghurt, turmeric, coriander, cumin, nutmeg and cayenne pepper.

Pasanda posits itself as a royal Mughlai fare, usually made for special occasions. Pasanda is traditionally made with lamb or goat pieces, which are flattened to make slices. The slices are marinated ...

If you want to try out Cardamom, the new upscale, pan-regional Indian restaurant in Fairfax from consulting executive chef Manju Choudhury, you could go for dinner and order jumbo prawns and lamb from ...

When it comes to indulgent Indian food, the real magic is in the base. Not just any gravy, but the kind that’s been slow-cooked, thoughtfully layered, and passed down through royal kitchens. These ...