Hi Dave,
Yeah you are correct sir, It was a very exclusive "Chefs Special" that was rarely advertised on the menu, &b was either The Managers' recommendation for a Birthday/Anniversary type affair or word of mouth. Whilst suptiously delicious, I remember  it being bloody expensive!!!! Lol. So, I'm going to give the recipes above a try.

Wow!! You guys are good!!!!
What an incrediblely fast response!!  They ingredients listed certainly sound like the mild but pungent, tasty uniqueness I remember, as does the prep/marinading time. So will be giving this a go very soon. Many thanks again.
BTW: Probably preaching to the converted, but a Fried Rice tip if you're running late or have ruined a batch of rice, try Asda's Micro Basmati or Wholegrain (Not pilau). Don't microwave it, but give the bag a good squidge to break up any lumps, then add to the pan and fry off with the oils/spices as normal for 2-3 mins, continually stiring. Remove from heat & serve. Voila!! I find the Asda brand is far superior to say Uncle Bens or others & is about half the price. Especially if you are serving for one, as the rest goes into the fridge for up to 4 days, (Non fried) then use as required. Stay away from those little plastic pots of Tilda "Authentic". They are vile, undercooked, poor quality grains and bloody expensive!!

Cheers

Hi, Does anyone have a recipe for Kurza Lamb (Spelling is probably wrong)  I had this twice at a most amazing Indian Restaurant in Chipping Ongar, Essex some 30+ years ago. It was a half boned, full leg of lamb. Marianated for 48 hrs+ (I had to give 3 days notice when ordering) and carved at your table with your usual favourite rices, breads etc. It was the tenderest, tastiest lamb I have ever eaten & would love to recreate. However, nobody in Suffolk seems to have heard of it?? Help please guys. ;D