is just wonderful to look at, and, of course it tastes just as good. The meat is so tender, and the flavours just dance in your mouth. This dish is well-known in restaurants here in the UK. You can even buy this dish in the stores ready cooked, or as a take away.
I was always fascinated by the popularity of this dish, and one day I thought I would love to make it. Then I noticed that my friend maria nasir had the recipe, so bingo! Well, of course I made it, and it turned out to be even better than the restaurant versions or any take away!
Most restaurants add food colouring to this dish, I don’t think there is any need to add colour to such a beautiful dish. All you need to do is to have good quality spices. Never use old spices as the flavours can change, especially if you leave them in the light. Always store your spices in a dark cupboard, this way you will keep them fresh.
I change my spices every 6 months, especially if they are in powder form, and I always buy them in a small quantity, this way I don’t waste them. If you buy them whole, they will keep longer. Really the best way to use spices is to grind them from whole as and when you need them – you will be amazed at the difference in flavour by doing this.