Professor Hugh Pennington was speaking after a report, published in the Sunday Mail, said low quality beef was passed off as lamb in one in three curries tested by the Food Standards Agency.
Its legions of fans come for the outstanding and inexpensive Punjabi dishes, such as traditional lamb chops marinated in a secret blend of spices and served sizzling at the table, and lively karahis (curries) named after the traditional pots they are cooked in.