This easy lamb pilaf recipe, inspired by the traditional Xinjiang style, combines tender lamb pieces, carrot chunks, raisins, rice, and a few delicious spices. The lamb pieces cook quickly and ...

Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfecti ...

5. 5. Massage the leg of lamb with the mixture. Marinate lamb pieces for 2 hours. Preferably marination process should be done overnight. 6. 6. Put the marinated chicken over the base mix on an oven ...

Divide the lamb into two equal pieces 20 cm in length, dry on kitchen roll, season with salt and pepper and coat liberally in bread crumbs, brushing off any excess. Peel and wash the potatoes ...

Continue to cook until the oil has risen to the top of the pan again and the lamb is tender. Stir in the freshly chopped coriander and tomatoes pieces and cook for a further 5–10 minutes.

Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined.

Heat ghee in a heavy bottomed pan, fry the onions in the ghee till they are golden. Remove onions from the oil. 2. Add the lamb pieces to the ghee and fry it till they are golden in colour; add the ...