Lamb-E-Belfoi
(23)
Lamb cooked with green olives, well spiced, hot.
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Keema Karai
(24)
Lamb minced meat, cooked in mustard oil, with a special flavour with fenugreek and coriander.
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Lamb-E-Jalali
(25)
Fillet of lamb, cooked with garam masala and cinnamon, quite spicy with perfect balance of taste.
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Lamb Haleem
(26)
Lamb cooked along with chickpeas, barley, crushed wheat and three different type of lentils and spice in a slow process.
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Lamb Vindaloo
(27)
Lamb with Cascabel chillies and potatoes, very hot and spicy.
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Lamb Bhoona
(28)
Pieces of tender lamb, medium sauce, fresh coriander, spicy flavour.
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Lamb Rogon
(29)
Chunks of lamb with plum tomatoes, spring onions and garlic.
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Kaachi Biriany
(30)
Dhaka is famed for its Biriany fillet of lamb slowly cooked in it juice, with special basmati rice.
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Lamb -E-Kalia
(31)
Marinated lamb, cooked with onions, green peppers and butter chillies.
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Lamb-E-Kodu
(32)
Chunks of lamb cooked with pumpkin and dill, medium sweet sauce.
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Methe Lamb
(33)
Tender pieces of lamb cooked with fenugreek leaves, Serrano chillies, lightly spiced.
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Lamb-e-Achari
(34)
Chunks of lamb cooked with lemon juice, mustard seeds, pickle and Cascabel chilli.
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Lamb Madras
(35)
Lamb fairly hot cooked with bay leaves, Birds-eye chillies and fresh organic lime juice.
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Lamb Passanda
(36)
Fillet of lamb cooked in cinnamon, cloves, yoghurt, almonds and fresh grated coconut with mild creamy sauce.
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Lamb Jaalmisti
(37)
Lamb cooked with cinnamon, Serrano chillies, sweet and spicy.
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