The recipe I'm making is a Welsh lamb keema curry and it only takes 20 minutes to cook, perfect if you're in a rush or don't want to be slaving over the oven all evening. This dish comes from Eat ...

This aromatic curry starts with a base of puréed onions ... Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top.

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 ...

My favourite way to enjoy this curry has always been with flakey, buttery paratha but it goes perfectly well with rice and a nice tangy yogurt too. The beef can be substituted for ground lamb, or even ...

Our best fall recipes include seasonal cocktails, savory squash recipes and fall desserts like pumpkin bars and apple coffee ...

These Kofta balls are soft on the inside and have a crispy outside. Before serving, the Koftas are dipped in a savory curry.

From Nigeria to Senegal and everywhere in between, West Africa is home to a rich culinary culture that transcends national ...

A SPICY curry with huge naan breads and poppadoms on the side are a takeaway staple for food fans across the UK. Whether it’s ...

Chicken Curry with Vegetables: In Step 1, replace the lamb shoulder with about 3 pounds bone-in chicken parts. Follow the recipe, but in Step 3, after the mixture has cooked for about 15 minutes ...

To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon ...

Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the ...

This curry is a version of one of Madhur Jaffrey’s lamb curries. The whole fennel and cumin seeds melt into the meat during cooking, but remove the cinnamon, cloves and cardamom before serving.