Goat & Lamb Curriesin Harrisburg, PA.

Bone-in goat slow-simmered in a robust onion-tomato gravy with warm whole spice. The bone is where the flavour lives.

Khasi ko masu — bone-in goat cooked low and slow with mustard oil, timur and Himalayan spice rather than cream.

Bone-in goat cooked in a smooth and creamy spinach gravy.

Bone-in goat in a tomato-onion sauce with green and red bell pepper, curry leaf, ginger and garlic.

Tender goat in a mild, creamy cashew-almond korma.

Lamb simmered Nepali-home-style with onion, tomato and mountain spice.

Lamb braised gently in a rich, nutty cream sauce with saffron and cardamom.

Blistering Goan vindaloo with tender lamb, vinegar and red chili.