Heat 1 tablespoon of oil in a large saucepan. Add lamb pieces. Cook over medium heat until browned. Remove from pan and set aside. Heat remaining oil in pan. Add onion, garlic, ginger, chilli, tomato ...

THIS dish takes quite a long cooking time, but is handy because it allows the use of frozen lamb. THIS dish takes quite a long cooking time, but is handy because it allows the use of frozen lamb. Leg ...

Select Sauté on High and select Start. Add a drizzle of olive oil to the inner pot. When hot, brown the lamb knuckles in two batches until browned all over. Season well with salt and pepper. Remove ...

1. Put lamb, onions, garlic, tomatoes, apple, banana, jalapeño, coconut milk, curry powder, cumin, salt, bay leaves and wine into a pressure cooker. Sprinkle the flour on top and mix well. Bring to a ...

Place the rice in a pan with 700ml of boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes until tender. Set aside. Put the minced lamb ...

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 ...

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 ...

Getting your Trinity Audio player ready... Adapted from “The New York Times Cookbook,” by Craig Claiborne (Harper & Row, 1961). Makes 4 servings. Ingredients 1/4 cup butter 4 onions, chopped 1 clove ...