Lamb recipes

Heat the olive oil in a casserole pan and brown the mince, breaking up any lumps. Add the carrot, garlic and rosemary and continue frying for a few minutes over a medium heat, stirring all the time.

Heat a large frying pan and add a slash of oil. Brown the lamb mince over a high heat until it has a good colour. Add the onion, garlic, ginger, cardamoms and cloves. Reduce the heat then fry for 5 minutes, stirring occasionally.

Heat some groundnut oil in a casserole pan and add the meat and half of the garam masala. Fry until well browned. Remove from the pan using a slotted spoon and set aside.

Put the onion, garlic, chilli and parsley into a small food processor and whizz to a paste. Put this into a bowl along with the lamb mince, dried mint and a generous seasoning of salt and pepper. Using your hands, mix well.

Put the lamb into a heavy-based pan with the spice paste, onion, garlic, ginger, curry leaves, coconut, salt and enough water to just cover. bring to the boil then cover and simmer gently for 1 and a half hours or until the lamb is tender.

Cut the meat into chunks and lightly coat in the flour. Heat about 2 tbsp olive oil in a large casserole pan and fry the meat in batches until it is browned.

Heat oil in a large casserole and brown the lamb in batches. When the lamb is browned, remove and set aside. Lower the heat and fry the onions until golden brown. Remove half the onions and set aside.

In a heavy-bottomed casserole dish with a lid, fry the onion, garlic and ginger in the groundnut oil until soft and slightly coloured.

Cut the lamb into large chunks. Boil the lamb with the bones and garlic and about half of the salt in 2 pints (1.2 litres) of water in a cooking pot for 20 minutes. Remove from the heat. Remove the meat and set aside. Skim off the scum, strain and reserve the cooking liquid.

Heat 1 tbsp groundnut oil in a heavy pan and fry the onions until brown. Remove from pan and set aside. Add meat to pan with garam masala and stir fry for 5 mins over low heat. Add the onions back to the pan and remove from the heat.

Put the lamb shanks in a large pan with the turmeric, ginger, garlic and a large pinch of salt. Add enough water to cover and simmer gently for 1 and a half - 2 hours or until tender.

Heat the oven to 180C. In a large ovenproof casserole pan, fry the onion gently in about 2 tbsp groundnut oil until it starts to soften and caramelise. Add the garlic, ginger and chilli and fry for 2-3 minutes.

Cut lamb into 4cm cubes. Put in a bowl and add cumin, turmeric, salt, yogurt, onion, ginger and garlic. Mix well. Cover and leave in the fridge for 4-6 hours to marinate.

Heat the oil in a karahi (or wok), add onions and cook gently for 20-30 mins until soft and light brown. Put tomatoes, water, ginger and garlic into a whizzer and whizz until smooth

Heat oil in a large casserole pan, then brown the lamb in batches. Remove from pan and set aside. Fry the onion until golden brown.