A rich and decadent Mughlai dish enriched with a caramelized onion paste, desi ghee, and yoghurt. Seasonings and spices include nutmeg, mace, cardamom, garlic, pepper, and saffron.
This curry is cooked bhuna (reduced) and then sealed. Once cooked the dish is finished with screwpine (pandan leaf extract) and saffron.
Medium heat/spice. Made with lean Norfolk venison. High meat content.
