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 ...

Slow cooking the meat makes it nice and tender.

This Indian-inspired main dish will please everyone at the table with its vibrant flavors. You may not eat lamb often, but you’ll love adding this dish to your repertoire. And you’ll love how easy it ...

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 ...

The word "curry" brings to mind a brand of cooking that is hugely popular in the UK for centuries. For long it is often referred to as a staple part of British cuisine. It's even more in demand in ...

This slow-cooked lamb will give your hours of time to start salivating — and a chance to use that leftover curry paste. It would adapt to a slow cooker as well. Using a sharp knife cut 8-10, 1cm-deep ...

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 ...