In a bowl, whisk the vadouvan, salt and sugar. Set the ribs on a rimmed baking sheet and rub the spice mixture all over them; refrigerate, covered, for 8 hours or overnight. Preheat the oven to 300°.

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 ...

Juicy lamb ribs marinated in yogurt, curry, and Indian spices, grilled to smoky perfection. List of Trump's Proposals to Send ...

This recipe uses slices of lamb neck and ribs, with the fat of the latter adding texture and flavour. But the hero of the dish is the spice mix based on Chettinad masala. The masalas of Chettinad in ...

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 ...

We think of spring as the season of the lamb, but in truth, the term “spring lamb” is a misnomer. The lamb you see in shops now is from animals 6 to 9 months old, which means they were born last fall ...

Whisk together the wine, mustard, salt and pepper in a large bowl. Toss the lamb chops in the marinade, coating each one evenly and thoroughly. Cover the bowl and allow the lamb to marinade in the ...

Today’s outdoor meal is something special - juicy lamb rib steak seared over an open fire and topped with a delicate mushroom ...