Add the lamb, onions and garlic and fry for 5-6 minutes until lightly browned, stirring regularly. Add the curry paste and stir well to coat the lamb and onions. Continue to cook for 1-2 minutes ...

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 ...

About Bengali Lamb Curry Recipe: A delicious, full of flavour lamb recipe that would leave you asking more. Lamb marinated in a yogurt base, cooked with onions, garlic and chillies. Garnished with ...

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 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 ...

Add your dry spices, turmeric, cumin and curry powder and stir to blend, cook gently so all the spices have time to cook through. Next, add your chopped tomatoes and stir, followed by your coconut ...

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 ...

About Cardamom Lamb Curry Recipe: Gorgeous pieces of lamb chops roasted in a hint of ghee, caramelized onions, bay leaves, onion and ginger. Then doused in a thick and luscious cardamom infused yogurt ...

Get a whole new perspective on the underappreciated chickpea with this spicy chickpea and potato curry in a tangy tomato ...

One of my favorite weeknight vegetarian dishes, this spinach and chickpea curry is simple, quick and mild enough that even curry newbies will enjoy it. The secret is in the tomato sauce and ...

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.