Put the rice on to boil in lightly salted water and drain when cooked. Heat the oil in a large wok and fry the garlic, chilli and ginger for thirty seconds. Add the lamb and and brown it all over.

Leg of lamb sliced and tossed with oriental sauces, bell peppers and loads of chillies. This lamb stir fry goes best with vegetable fried rice.

This lamb biryani is real centrepiece dish, but it's actually easy as anything to make. Serve garnished with pomegranate seeds to make it look really special. Heat the oil in a non-stick frying ...

The lamb in this rich curry is gently poached in spiced water to make sure it is tender and flavoured right through. Put the lamb in a large lidded saucepan and add the garlic cloves, black ...

Season to your liking. Stir in the capers and olives and add the honey if the sauce is too astringent. Serve the lamb with ...

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears. Our best recipe for moussaka has layers of eggplant ...

This lamb stir fry recipe with colourful capsicum and shiitake mushrooms is quick to cook. Serve with coconut flavoured rice. You can easily make this meal gluten-free by using gluten-free soy sauce.

Heat the oil and sauté half of the onions and the carrots until the onions are beginning to soften. Add the garlic and thyme and stir fry for two minutes. Stir in the honey, mixed spice and then ...

People who dislike innards aren’t necessarily logical or consistent about their distaste. Why is liver fine (and some like only foie gras but won't eat veal or chicken liver) but heart is not?