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North Indian · Mississauga · $$
Bone-in lamb pieces cooked in the same wok-fired style as the chicken but with a richer, gamier depth that pairs well with the fresh naan
North Indian · Cooksville · $
The backbone of any Pakistani diner — wok-cooked in a high-heat karahi with tomato, ginger, and green chilli, best eaten fresh off the fire with naan
North Indian · Brampton · $$
Bone-in lamb cooked down in a wok with tomatoes, ginger, and green chillies — the dry-ish, intensely spiced preparation favoured in Pakistani-influenced kitchens
North Indian · Old Toronto · $$
The beef version of their karahi, slow enough that the meat yields easily, with a richer, more complex sauce than the chicken
North Indian · East York · $$
Slow-cooked goat or lamb in the same high-heat karahi style — more complex and fattier than the chicken, worth the extra patience
North Indian · Scarborough · $$
Bone-in lamb cooked in a wok-style preparation with tomatoes, green chili, and whole spices — bolder and less sweet than the butter chicken
Afghan · Scarborough · $$
A Pakistani-influenced clay-pot preparation of lamb slow-cooked in tomato, ginger, and green chili — rich and deeply savory with a slight char from high heat
Richer and more assertive than the chicken version, with a deeper fat-rendered base — worth the slight price premium for lamb fans
