When the lamb is cooked to your taste, remove the joint to a hot carving dish. Rest the lamb in a low oven at 50-100°C for 10 minutes before carving. Meanwhile make the gravy. Degrease the meat ...

This slow-cooked lamb dish makes an amazing dinner for a lazy Sunday lunch and is wonderfully complemented by the rich gravy. Preheat the oven to 200C/180C Fan/Gas 6. Make deep incisions all over ...

Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the ...

basting the lamb every half hour. Add more water if the juices evaporate too much. Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of ...

Once ready to serve, fluff rice then sprinkle with coconut chips. Serve lamb stir fry with the coconut rice and fresh coriander.

In a bowl, clean the prawn and shrimp in running water and keep aside. 2. Marinate the prawn with salt, lemon juice and ginger-garlic paste. Squeeze it after 10 minutes and marinate with the coconut ...

This Christmas, as you savour the tender lamb curry alongside aromatic coconut rice, let the flavours transport you to a ...