Slow cooked pot-roast shank of lamb. The shank is sauteed then sealed in a pot with specially prepared sauce he slow cooking enables the bone marrow to gently infuse the dish with mouth watering flavour.

Roasted lamb cooked in brown onion and cashew nuts, fresh tomato paste, ginger, garlic and lightly spices. Finishing with fresh coriander.

Tenderised pieces of lamb cooked with almond, coconut milk, yogurt, butter and special aromatic spices, garnished with sliced almond and resins.

Tenderised pieces of spring lamb cooked with spices in the traditional iron work.

Dice of lamb cooked with fresh ginger, red and green capsicum and green chilly. Medium hot.

Minced lamb and pieces of lamb cooked with exotic spices, tomatoes and herbs.

Cooked with fried onions, fresh mint, coriander, yoghurt, spices, potatoes, ginger and garlic.

Diced leg of lamb braised with tomatoes, onions, ginger and cardamom pods, then cooked with spinach, dill and fenugreek, garnished with coriander. sightly hot.

Diced leg of lamb cooked in a hot and tangy sauce made of puree of fresh green herbs, green chillies, tropical lime juice and raw green mangoes.