Whether it's around Easter time or not, lamb is a brilliant meat to have in a curry. Its high fat content means that it will stay succulent during cooking and is unlikely to dry out. We have a curry ...

This Indian-inspired main dish will please everyone at the table with its vibrant flavors. You may not eat lamb often, but you’ll love adding this dish to your repertoire. And you’ll love how easy it ...

Indian food is always fun to eat. Making it, on the other hand . . . well, let’s just say it’s not for the inexperienced cook. For us, the hardest has always been the spices. For any one Indian dish, ...

WEBVTT WELCOME BACK. IT IS TIME FOR HOLIDAY BRUNCH. AUTHOR OF THE BOOK INDIAN COOKING POPULAR RESTAURANT DISHES. HOW ARE YOU DOING? I AM DOING WELL. HOW ARE YOU? I AM DOING WELL. YOU HAVE THE AROMA ...

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 ...

Pakistani keema matar, ground beef curry with peas, is a one-pot delight seasoned with curry powder, paprika, chile powder, ...

Even the laziest folks—or the ones most pressed for time—should be able to handle this Indian-inspired recipe. It calls for just four ingredients, and there's no chopping or other prep work required.

Using minced lamb makes this curry recipe quick to make but you can easily turn this recipe vegetarian by swapping the lamb mince for the same quantity of cooked Puy lentils (we use Merchant Gourmet's ...

This video shows how to make a rich and flavourful Indian-style Lamb Curry, just like you’d find at your local British curry house. Tender lamb is simmered in a spiced tomato-onion gravy with classic ...

New Delhi-born Suvir Saran is rocketing toward the top of the Indian food scene in the United States with his fresh take on Indian-style home cooking. It’s what he taught in his popular cooking ...

Though I’m sure a great many Indian curries could shield against winter’s chill via pure spice, this time I opted for the far ...