This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker.

Taste it in beef ribs, seekh kabab or chicken tikka, or branch out with equally-successful staples, like palak paneer, pulao rice and lamb karahi. At this chic West Queen West destination ...

and they whip up a tasty rhubarb crumble. Then in Bradford, he discovers the perfect recipe for lamb karahi at a Karachi restaurant.