Goat & Lamb Curriesin Harrisburg, PA.

Bone-in goat slow-simmered in a robust onion-tomato gravy with warm whole spices.

Traditional Nepali khasi ko masu — bone-in goat cooked low and slow with Himalayan spices and ghee.

Dry-fried village-style goat bhutuwa tossed with garlic, ginger, timur pepper, and fresh herbs.

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

Goat stir-fried with peppers and onions in a hot, tangy tomato-chili masala.

Slow-cooked goat in a fragrant mango cream curry — sweet heat in every bite.

Goat curry combo plate with basmati rice, naan, and salad — a complete meal.

Lamb simmered Nepali-home-style with onions, tomatoes, and mountain spices.

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

Blistering-hot Goan vindaloo with tender lamb, vinegar, and red chilies.

Lamb simmered in a silky coconut curry with curry leaves and southern spices.

Tender lamb in a sweet-savory mango cream sauce with gentle spices.

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

Bone in goat cube cooked in a tomato, onion sauce, green-red bell peppers, curry leaves, ginger, garlic and house spices.

Bone-in goat cubes cooked with coconut milk, tomato, onion sauce, ginger, garlic, house spices garnished with cashew and raisins.

Boneless lamb cubes cooked in a rich gravy of onions, tomatoes, ginger, garlic and house spices.

Boneless lamb cube cooked in a smooth and creamy spinach gravy, ginger, garlic and house spices.

Boneless lamb cube cooked in tomato, onion gravy, green-red bell peppers, curry leaves, ginger, garlic and house spices.

Boneless lamb cubes cooked with onions, mixed peppers, ginger, garlic, tomatoes, house spices and other vegetables.

A traditional Kashmiri delight cooked with tomatoes, ginger, garlic and house spices.

Lamb cooked in a creamy onion and tomato sauce with bell peppers and house spices.