LAMB & GOAT Curries

Served with basmati rice & lentil of the day Order mild, medium or hot spice level.

 


LAMB CURRY   Cooked with fresh onion, ginger & garlic in a curry sauce. A curry delight! 

15.95

GOAT CURRY ~Find out why Goat is Chef Kapoor’s favorite dish! Meaty flavor like lamb, but leaner and very tender~cooked with fresh onion, ginger & garlic in a curry sauce.                                               

15.95

GOAT KARAHI Braised goat meat pieces cooked with fresh onion, tomato, bell pepper, fresh mint, ginger, garlic, cardamom & cloves  

15.95

LAMB VINDALOO~Vindaloo is derived from the Portugese Vinha De Alhos (a meat dish with “wine and garlic” brought to Goa by colonists). Anglo and Indian adapatations added potato ~boneless lamb & potatoes, onion-tomato-vinegar sauce.                        

17.95

LAMB KORMA   Tender pieces of lamb cooked in a mild cashew sauce. A soothing delight!                                        

17.95

LAMB TIKKA MASSALA   Tender pieces of lamb, cooked in rich tomato & cream sauce 

17.95

LAMB JALFREIZY          Northern spices cooked with tomato, onions, green peppers & vegetables.                                                   

17.95

LAMB SAAG    Braised boneless lamb ,fresh spinach, curry sauce with touch of yogurt      

17.95

LAMB MADRAS   Tamil Style Lamb curry, cooked in coconut sauce flavored with curry leaves and mustard seeds.                           

 17.95

LAMB BHUNA   All time favorite delicacy. Lamb cooked in onion, tomatoes, green pepper, ginger & garlic.                                             

17.95

LAMB ROGAN JOSH    Aromatic Kashmiri lamb dish brought by the Mughals.  A combination of yogurt, ginger and tomato with garam massala.                                             

17.95


Text Box: The Tandoor Oven The tandoor is a clay oven used in India as well as in central and west Asia. The heat was traditionally generated by a wood or charcoal fire inside the clay oven, while the modern restaurant tandoor is now heated with gas. The gas heats both the clay pot and stones at the bottom, thus exposing the food to radiant heat, convection cooking, and smoking. Foods are marinated, placed on a skewer and lowered into the tandoor. Because the tandoor bakes and grills at the same time, tender and flavorful dishes result.