This dish of yogurt-marinated and roasted leg of lamb comes from the border of northern India and Pakistan. It is a common delicacy in North-West Frontier cuisine, where mutton us often used instead of lamb. Its also one way of spicing up the festivities and keeping warm with the spices in the recipe.

Paneer is a rich source of protein for many Indians who are vegetarian and is the most common form of Indian cheese which unlike western cheeses, contains no rennet. Paneer is made by adding lemon juice or vinegar to hot milk and the curds are then drained and pressed. Mattar Paneer is eaten all over Northern India, practically on a daily basis!