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Cyrus Todiwala, Chef Patron of Cafe Spice Namaste, will be offering City workers a lunchtime treat tomorrow, Wednesday 13th October, at the final World of Welsh Lamb event at Leadenhall Market. He will cook his mother's Welsh Lamb Kharu Gos, at 'The Butcher' from 12:00pm until 2:00pm.
'I love cooking with Welsh Lamb because you can always count on its superior quality and flavour, which is also very appropriate for Indian cooking" says Cyrus .'There are different ways in which I like to prepare the lamb, but the rule is as simply as possible to bring out the best of the meat. Right now I have a recipe that has the lamb cooked in cumin, green chilli and in a nutty sauce.
'My inspiration for working with Welsh Lamb goes back to when we first started taking part in the Abergavenny Food Festival almost five years ago now. We'd see small groups of lamb grazing right outside our doorstep. It was too tempting not to do anything about it!'
A World of Welsh Lamb has served over 2,700 portions of Welsh Lamb so far but will be coming to an end this Wednesday lunchtime. A World of Welsh Lamb is a six-week celebration of Welsh Lamb and has seen some of London's top chefs cook up a mouth-watering array of Welsh Lamb dishes. Each event held at The Butchers grill at Leadenhall Market has seen a different dish, inspired by the flavours of the world, given out free of chargewith full lunch portions available to purchase. This means that for six weeks the freshest Welsh Lamb has arrived straight from farmers' gates, to be incorporated into a dish for City workers' plates. | 
