This recipe uses slices of lamb neck and ribs, with the fat of the latter adding texture and flavour. But the hero of the ...

This rich and satisfying lamb and lentil curry uses a great-value cut of meat for a tasty dinner on a budget. This dish is great for making ahead, check the tips section for freezing instructions.

‘Laal maas lamb’ is a chilli-packed Rajasthani curry that’s cooked low and slow to get the lamb really tender. Serve with khooba roti, a Rajasthani flatbread. To make the curry, put the ...

Mutton curry (Erachi Curry) has been a staple in Kerala households for centuries, especially among the Syrian Christian, Moplah (Muslim), and Nair communities. Historically, mutton was prepared ...

Marinate the mutton with 3/4th cup of mustard oil and all the remaining ingredients. Keep it aside for 20 minutes. 2. Take a big earthen pot or a heavy bottom saucepan. Add the remaining oil and the ...

Made completely in pure desi ghee and an iron pan, the Atthe Mutton Curry has a distinct taste and an enticing colour. The richness of the ghee seeps into the mutton pieces and make them tender and ...

Take a heavy-bottomed pan and then heat mustard oil on a medium flame. Then reduce the heat and add species like cumin seeds, bay leaf, and black and green cardamoms. When the spices slutter add ...

Pour any of the rich tomato sauce from the lamb tray into a jug. Bring the lamb to the dining table, family style, and shred with tongs or two forks. Pour the tomato sauce over the shredded lamb and ...

A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish ...

Add the onion and cook for about five minutes. Cook the lamb in batches in the casserole, until browned on each side. Stir in the curry powder and cumin and cook for 1 minute. Stir in the coconut ...

This photo taken on June 21, 2022 shows a recipe for mutton pulao from Maryam Jillani's book, "Pakistan." (Maryam Jillani via AP) ...