With Easter Sunday recently behind us, many Brits will have prepared a scrumptious roast lamb for the occasion. And as with most roast dinners, there might be some leftover meat. Mary Berry has the ...

This is a gentle, full-flavoured curry of Persian origin. It is worth grinding your own cardamom for an authentic flavour and mixing your own spices for the paste. If time is short, use a good-quality ...

1. Trim away all the silver skin and excess fat from lamb (leaving some fat will improve flavor of the curry). Cut into one-and-a-half inch cubes. Season lamb well with salt and pepper. 2. Heat oil in ...

Spicy, rich Indian curry that works well with unleavened bread or pulao Ingredients 1 kg lamb, on the bone (washed and cubed) 1 2-inch cinnamon sticks 5 cloves 200 gms onion (sliced) 5 to 6 black ...

1. Heat oil in a saucepan on medium. Pan-fry onion and garlic for 3 minutes. Brown lamb in batches. Mix in paste and spices and cook for 2 minutes. Stir in tomato and ¼ cup water. Simmer for 1 hour, ...

LEARN HOW TO MAKE THAI CURRY LAMB CHOPS. ON THIS WEEK’S FARM TO FORK FRIDAY, WE’RE BACK AT THAI BASIL IN MIDTOWN SACRAMENTO, WHERE THEY FOCUS ON FRESH, AUTHENTIC FARM TO FORK FOOD. SO THE MENU HERE ...

Here is a authentic curry recipe kindly shared from Navjot one of our chefs from the North India. Cold snap still around so here is a simple honest recipe she sometimes cooks us. Seal lamb until ...