This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker.

Thick clouds of white smoke rise slowly from smouldering charcoal pits, carrying with them an unmistakable aroma of sizzling ...

Aatish On The Hill is an Indian-Pakistani spot with a famous chicken tikka masala and excellent vegetarian dishes.

One happy customer wrote: “Kebabs were awesome. Lamb Karahi and garlic naan is a must!! Great service, would definitely recommend!” This restaurant and takeaway in Oldham, which serves up both ...

and they whip up a tasty rhubarb crumble. Then in Bradford, he discovers the perfect recipe for lamb karahi at a Karachi restaurant.