Mutton, lamb and beef recipes

Red meat dishes are what most families cook for weekends, guests and festivals. This collection includes slow-cooked classics such as nihari, haleem, paya and bhuna gosht, quicker minced-meat dishes like keema, rich Bengali bhunas and kala bhuna, and Gulf rice dishes built on lamb such as kabsa and mandi.

Tougher cuts need time and low heat, which is where the timers on each recipe earn their keep. Browning properly, adding water gradually and letting the pot rest before serving are the habits that make these dishes tender and deeply flavoured rather than watery.

This collection has 27 dishes, including Chicken Haleem, Aloo Gosht, Aloo Keema. A typical recipe takes about 120 minutes, and each one comes with step-by-step instructions and cooking timers.