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 ...

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 ...

It's crucial to prepare the meat 24 hours before serving. It needs long, slow cooking to become tender, and the spices need time to develop to give the curry the best flavour. 1 Mix the turmeric, ...

Put the oil in a large pot over medium-high heat. When it’s hot, add about half of the meat and sprinkle with salt and pepper. Cook, adjusting the heat and turning the pieces as needed so the meat ...

A lamb curry traybake may be just the ticket for a snugly autumnal evening, and Jamie Oliver has provided an incredibly straightforward recipe that can combat any hesitations about the time and effort ...

Durban’s culinary identity is inseparable from its vibrant spice culture, and at the heart of this tradition is the city’s iconic lamb curry. The dish, which has evolved from Indian roots into a ...