Ten tigers watched over me as I ate dinner in the cathedral-like dining room of the Wankaner Palace. Everything else in this vast and elaborate Edwardian edifice, standing on its hill above the town of Wankaner in Gujarat, India, is slightly dusty but the 95 beasts’ heads high up on every wall still look glossy and almost alive.
A member of the Wankaner royal family gave me this recipe, which is typical of the many Anglo-Indian-style dishes that the family have eaten since the days of the British Raj. I like the pie best with just a green vegetable or a salad.
Peel the garlic and ginger and chop finely. Peel the onions, cut them in half and slice fairly thinly in half rings. Cut the lamb fillets into roughly 5cm/2in pieces.
Cover the casserole and
© 1997 Josceline Dimbleby. All rights reserved.