Nothing takes the chill out of January like a house filled with the aroma of slow-cooking goodness. In our house, that aroma frequently includes a touch of curry spice. On braised meat, on roasting ...

This recipe has been adapted from an Indian korma curry. It goes well with stodgy meats such as lamb and pork. I have added mango chutney to the korma base because it softens the taste of the lamb and ...

After a Sunday gorging on chocolate, it’s no surprise there are always plenty of leftovers from a huge Easter roasts. Rather than letting any lamb go to waste — or worse, forcing down another roast ...

Marinate the Lamb Shanks Place the cumin, coriander, curry powder, rosemary, thyme, garlic, and pepper in a small mixing bowl, and stir to combine well. Stir in 6 tablespoons of the oil to make a ...

Stir-fry the Massaman curry paste till fragrant, then add coconut milk and stir till it starts to boil. Add fish sauce and sugar to taste. Set aside. Season the lamb shank with salt and pepper, then ...

Mae Chandran layers Jaffna curry powder, fresh curry leaves, and chili powder with tender lamb shanks in this unforgettable dish. Mae Chandran (Malibu, California) was born in Guangzhou (Canton) in ...

Discover how to stretch a leg of lamb into 10 amazing recipes this winter, fom roasts to curries, with these creative lamb recipes.

Whether it's around Easter time or not, lamb is a brilliant meat to have in a curry. Its high fat content means that it will stay succulent during cooking and is unlikely to dry out. We have a curry ...

Note: Lucknow, a city renowned among India’s Muslims for its elegant way of life, is where this refined, highly aromatic dish comes from. We printed the recipe last January in Charles Perry’s review ...