Serves: 1


A traditional Pakistani curry, very flavoursome and quite hot, although the heat levels vary depending on which chef is making the curry. It’s most commonly made using lamb, mutton or goat meat.



  • Precooked meat or vegetables

  • 2 tbsp. Vegetable oil
  • 1 tbsp. Garlic & ginger puree
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. diced red chilli
  • 400ml Base gravy
  • 2 Cloves
  • 1 stick of cassia bark
  • 1 tsp. Salt
  • 1/4 sliced onion
  • 3 or 4 Cardamom pods
  • 1 tsp. Black mustard seeds
  • 2 tsp. Cumin powder
  • 1 tsp. Curry powder
  • 1 tsp. Chilli powder
  • 2 tbsp. Methi leaves


Heat oil in a suitable pan, then add the garlic and ginger puree, extra ginger, diced chilli and onion, fry for a few minutes, stirring continuously. Add the salt, mustard seeds, cardamom pods, cloves, casia, chilli powder, cumin powder and curry powder then stir well. Turn up the heat and add a ladle of curry base and stir. Add the precooked meat or vegetables and continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens. Add the remaining ingredients and mix well. Continue to simmer, on a medium heat, stirring occasionally, until the oil begins to separate (4 to 5 minutes). Finally add the methi leaves, stir through for a minute or so, then serve.

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