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.

This favourite Pakistani curry is traditionally made with goat or lamb, but this version uses chicken. Serve it with naan or rice Total: 60 mins Easy Easy Serves: 6 Serves: 6 389 fat Karahi (also ...