Agree with @Amandarama on Maunika Gowardhan’s recipes. I’ve recommended her biryani before, as also Madhur Jaffrey’s. I don’t like all the dry fruit and nuts in the end product so I never use them.
I made Camellia Punjabi’s Rogan Josh during the pandemic and it was spectacular (fresh mace might have been a factor). MG’s is good also, but the saffron is a heavier flavor component.
A couple of other ideas:
Dal Gosht / Dalcha from Asma Khan – Dhansak is another twist on lentils and lamb cooked together, but more complicated than this
Salli Boti from Meherwan Irani – his spicing is simplified but it’s still good (you can use crushed potato chips instead of the salli or skip the topping, though it’s part of the fun)
