A LA CARTE LAMB DISHES
|Madras-hot lamb, sliced and simmered with garlic and herbs, until soft and melting|
|A medium spiced curry with tomatoes in a thick sauce, flavoured
with coriander leaves.
|Spicy lamb pieces in a hot sweet and sour lentil sauce.
Classic Parsi cuisine.
|A cumin, cashew nut, poppy seed, and coconut milk based dish
of lamb in a subtle sauce.
|Sliced lamb with onion, ginger, almonds and sultanas in mild sauce.|
|A dark, mild curry distinctively flavoured with fenugreek
& coriander leaves.
|A piquant and spicy dish from Hyderabad. Lamb is marinated in
hara massalla, and cooked in an imli (tamarind) sauce with pimiento,
roast black pepper and coriander.
|Spiced lamb mixed with basmati rice, and served with a vegetable
curry side dish.
|"ANUPAM STAFF" CURRY||£11.60|
|This curry is a staple for the Anupam staff! Mutton cooked and served
on the bone has a big flavour. Spicing can be medium, hot or very hot.
|LAMB, BHINDI AND CHILLIES||£11.90|
|Hot in a thick sauce.|
|RANGEELA MANGSHO (M)||£14.50|
|An Indian stir-fry. Thin strips of lamb with red and yellow
peppers and sesame seeds. Served sizzling on a hot Kori dish.
|An old classic of lamb cooked with spinach in a thick sauce. Quite dry.|
Please note that the menu shown on our website is indicative only and sometimes changes to include special dishes and for special occasion menus. Please call for confirmation of any changes for a particular night.