I got to watch this curry being prepared at Imran’s in Birmingham by head chef, Talib Hussain. It was drop-dead gorgeous and I’ve made it many times since. At Imran’s, the meat is cut into small pieces still on the bone. Boneless lamb can be substituted, but personally I like it their way. It may be a bit messier to eat, but dipping your naan into this delicious sauce and trying to gnaw every last bit of meat off the bone is part of the experience.
Owner and executive chef Usman Butt said he would normally prepare such a dish in a karahi. On their menu, chef Talib calls it a haandi. Whichever you use, you are going to love this one.