• 6-8 tablespoons oil/ghee (clarified butter) • 6-8 cloves garlic, peeled crushed or finely minced • 2 black cardamom pods • 2-inch cinnamon stick• 2 bay leaves • 2 medium onions, peeled and sliced • ...

Whether it's around Easter time or not, lamb is a brilliant meat to have in a curry. Its high fat content means that it will stay succulent during cooking and is unlikely to dry out. We have a curry ...

2 pounds lean lamb shoulder, cut in 3/4-inch cubes 1 tablespoon grated ginger 11/2 teaspoons grated garlic 11/2 teaspoons turmeric powder 1/2 teaspoon cumin seed, toasted and ground 1/2 teaspoon ...

This Indian-inspired main dish will please everyone at the table with its vibrant flavors. You may not eat lamb often, but you’ll love adding this dish to your repertoire. And you’ll love how easy it ...

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 ...

If you love mutton curry, try making this recipe at home. It includes your pantry staples and makes for a comforting meal, served with roti or rice. Heat oil in a pressure cooker. Add cumin seeds, bay ...

Kerala’s rich culinary heritage is deeply influenced by spices, coconut, and slow-cooked gravies. Mutton curry (Erachi Curry) ...