When it comes to cooking things low and slow, lamb is our protein of choice. Lamb is the protein of choice when it comes to slow cooking. As always, it’s the secondary cuts that will be your saviour, ...

Read more: The Best Meat For Your Charcuterie Board Isn't One You'd Expect We definitely agree with cooking lamb shoulder as ...

About Kashmiri Mutton Koftas Recipe: A popular recipe from the cuisine of Kashmiri Pandits, Kashmiri Mutton Kofta recipe has koftas sauteed in midly spices that simply melt on your tongue. The perfect ...

cooking each side for 5 minutes. Remove from the pan and set aside. For the spiced yoghurt, combine all ingredients in a small bowl and mix well. Serve the lamb koftas with flatbread, chopped ...

Indian-flavoured lamb meatballs are cooked in a wonderfully ... add a little extra water and continue cooking. Adjust the salt and pepper to taste. Serve the meatballs with rice, topped with ...

4. Lastly, add the ghee and saffron. Cooking the lamb: 1. Add all the spices, lemon juice, ghee and saffron water on top of the lamb and rub it well. 2. Add water until it fills the quarter of ...

Refrigerate for four to eight hours. Take the lamb from the fridge an hour before you want to start cooking it. Scrape off most of the marinade. If cooking indoors, lay the lamb fatty side-down on ...

It’s worth buying a few extra lamb tongues (they’re small) and cooking them at the same time; the leftover meat is delicious when thinly sliced then used in sandwiches with rye bread and ...