Serve this springtime dish with plenty of bread to mop up the sauce. Season the lamb chunks with salt and black pepper. Set aside. Heat the olive oil in a large lidded pan and fry the onions ...

Combining 125g yogurt, mustard oil and 45g of biryani masala in a large glass bowl for marinating. 4. Toss the lamb chunks into the bowl and rub yoghurt mixture into the meat. 5. Cover bowl with ...

trim big pieces of fat away as you make the chunks, being careful not to remove too much of the lean at the same time. Chicken Curry with Vegetables: In Step 1, replace the lamb shoulder with ...