Weeknight to Weekend: 5 Halal Recipes Bradford Families Love

Great cooking starts with the right cut. Here are five dishes Bradford families come back to again and again, each paired with the fresh halal cut that makes it sing. Everything is cut to order, so it arrives at its best.

1. Lamb Karahi (weekend favourite)

Bone-in lamb, tomatoes, ginger, garlic, green chillies and a handful of spices, finished with fresh coriander. The bone is what gives karahi its depth, don’t skip it. Cook it hard and fast in a heavy pan until the oil separates.

Get the cut: Curry Cuts (bone-in)

2. Chicken Biryani (the crowd-pleaser)

Layer marinated chicken on the bone with par-cooked basmati, fried onions, saffron milk and mint, then steam (dum) until fragrant. Chicken on the bone stays juicier through the long cook than breast alone.

Get the cut: Chicken or Curry Cuts

3. Seekh Kebabs (fire up the grill)

Lamb or beef mince mixed with onion, ginger, garlic, green chilli and spices, moulded onto skewers and grilled over high heat. If you’d rather skip the prep, our marinated seekh kebabs are ready to cook.

Get the cut: Mince & Keema or ready-made BBQ & Marinated

4. Sunday Roast Chicken (the weekend centrepiece)

A whole chicken rubbed with garlic, lemon and herbs, roasted until the skin is golden and the juices run clear. Simple, generous and always a winner.

Get the cut: Roasts & Joints

5. Keema Matar (the 30-minute weeknight win)

Fresh mince browned with onions and spices, peas stirred through at the end. On the table in half an hour, and even better the next day. Fresh mince makes all the difference, more flavour, better texture than anything pre-packed.

Get the cut: Mince & Keema

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