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 ...

Mae Chandran layers Jaffna curry powder, fresh curry leaves, and chili powder with tender lamb shanks in this unforgettable dish. Mae Chandran (Malibu, California) was born in Guangzhou (Canton) in ...

Whisk together the wine, mustard, salt and pepper in a large bowl. Toss the lamb chops in the marinade, coating each one evenly and thoroughly. Cover the bowl and allow the lamb to marinade in the ...

Like many of the best things in life, the flavor of lamb can be an acquired taste, but it's also one that becomes crave-worthy over time. Lamb can be a bit gamey, which is why it often gets a bum rap, ...

This simple Instant Pot lamb curry has warming spices, a lean, nourishing source of protein, and nutrient-rich veggies. It’ll make you feel good from the inside out. Plus, it’s easy to prepare and ...

Chef Curry with the pot is coming to your kitchen! Social media lightening rod and burgeoning business woman, Ayesha Curry, shares her tips for feeding your stomach and your soul in her new book ‘The ...

The new cookbook has dozens of recipes that can be made in under 30 minutes. From books and a restaurant to a cookware line and three kids, Ayesha Curry has a pretty full plate and her latest cookbook ...

Heat oil in a 6-quart pressure cooker over medium-high heat. Add onions, ginger, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Add cinnamon ...

Mix the lamb, yoghurt, turmeric and cumin together in a bowl. Put in the fridge for an hour to marinate. Heat the oil in a large pan and fry the onion, garlic and ginger. Add the chillies and chilli ...

Mix the lime zest, juice and garlic in a large bowl. Add the lamb and use your hands to massage the marinade into the meat. Cover and leave in the fridge for 2 hours. Heat the coconut oil in a large ...