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By Tom Parker Bowles

Published 2013

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This is a recipe from my friend Bill, a man whose love for India matches mine for Mexico and Thailand. I’ve travelled the globe with him on many occasions, and he’s a trencherman in the truest form. Anyway, his take on the classic Kashmiri dish is wonderful. When buying mutton, ask for a wether (adolescent sheep) rather than an old boiler. The flavour is there but not overwhelming.