Heat an ovenproof pot and add the oil. Season the lamb with some salt, then add it to the pot and cook on a medium to high heat until browned all over, turning regularly, then remove it from the pan.
Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves. You don’t need ...
No last-minute prep required. For time-efficiency, make the tomato sauce while the lamb is cooking, and also the aubergine if you have two ovens. Drink A medium-bodied red (not pictured!).
Five spring lamb recipes to roast this weekend (and the GOAT salad that goes with all of them) ’Tis the season to slow-cook luscious spring lamb, and plonk it on the centre of the table (with ...
Instructions Heat the oil, cardamom and cloves in a medium saucepan over medium heat. Cook for about 30 seconds until fragrant, then add the onion and fry for a few minutes further. Add the garlic ...