|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||£8.60|
|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||£9.50|
|Hot in a thick sauce.|
|RANGEELA MANGSHO (M)||£10.90|
|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.|