Venue: 5.0Google: 4.4Curated by testefabio
Served with two pieces of naan
“Named after the heavy, circular iron wok in which it is cooked, this curry reflects the robust traditions of the Khyber Pakhtunkhwa region. The dish is characterized by its stir-frying technique, which relies on high heat and fresh ginger to amplify the savory essence of the lamb.”
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