Mary Berry has the perfect solution to utilise these leftovers - an authentic, easy-to-make lamb curry that's "deeply ...

Place the powder in a bowl, then add the remaining seasoning and mix everything together into a smooth paste. For the curry (if the lamb meat is uncooked) heat oil in a large ovenproof frying pan ...

Mary Berry's lamb curry is "deeply flavoured" and is perfect for using up any leftover lamb you have from Easter Sunday, as ...

A homemade curry powder from whole spices maximises the vibrancy ... A slow-cooked sensation, the flavours of lamb bhuna intnesify as the sauce reduces until thick and glossy.

From fragrant slow roasts to tangy grilled chops, top chefs share their show-stopping centrepieces with a twist ...

Perfect for a dinner gathering or a cozy night in, this dish is bound to impress everyone with its bold flavors and melt-in-your-mouth texture.

Chef Raythan Choduri says that butter chicken is one of the customer favorites as well as the chicken masala, and it is one of his favorites, too. Of course he also likes the lamb curry and biryani.

3. To prepare the sauce, heat oil in a heavy-bottomed pan. Sauté onions and chillies until golden brown. Stir in red chilli ...

The meat is first simmered until almost tender in ground turmeric, chilli powder and salt mixed with water. Meanwhile, a wet masala is made for the curry to be finished in later on. Chop the lamb ...

Made with pork, lamb or chicken, the curry is notable for its vinegary tang ... both meat and marinade go into the skillet to ...