Mangsho Ghugni (Lamb with chickpeas)

Parsi Gosht Ne Curry (Lamb curry flavoured with coconut)

Rista

Pounded lamb balls flavoured in a saffron-flavoured gravy

Venison Sooley (Barbecued spicy venison)

Matar Ma Gosht (Lamb cooked with green peas)

Lamb cooked with green peas — a Parsi preparation

Raan Pathani (Spicy leg of lamb)

Rus Chawal (Parsi style lamb in tomato gravy)

Marchwagan Korma (Red hot lamb curry)

Parwal Kocheko (Parwars stuffed with minced lamb)

Meat Puffs

Raan (Roast leg of lamb flavoured with yoghurt)

Saag Meat (Lamb cooked with spinach)

Bajre Ka Soyta (Millet and lamb porridge)

Lamb Boulangere

Sweet and Sour Lamb with Apricots

Minted Lamb

Kofta Curry

Lamb Meatballs

Chili Lamb And Coconut Curry

Lamb and Leek Stir Fry

Lamb Pilaf

Lamb Venison Style

Spring Lamb with Apple and Herb Sauce

For extra tenderness and flavour marinate the lamb overnight in 1 tbsp olive oil and 4 tbsps red or white wine. Pat dry lamb and reserve marinade.

Gigotd’agneau a la Boulangere