Lamb shoulder chops or blade chops are seared before being cooked in a delicious and boldly flavoured red wine, garlic and tomato sauce!
Lamb shank curry or nalli gosht, a delicious recipe with a sense of indulgence, featuring instructions for cooking in a slow cooker and oven.
Scotch pie was something I would buy at the footie growing up, a minced lamb pie flavoured with mace and nutmeg in a crisp hot crust pastry.
Lamb jalfrezi is an ever-popular British Indian Curry house favourite, slow-cooked tender lamb is the perfect meat for the bold & spicy sauce!
Lamb pasanda, my take on a North Indian mild curry, succulent chunks of meat cooked in a well-spiced yoghurt based sauce loaded with almonds.
Lamb bhuna is a boldly spiced curry with Bengali influences, my version is influenced by the British Indian curries that I grew up loving!
Barnsley chops are lamb cutlets turned up to 11, a thick cut double loin chop pan fried in butter & rosemary with a port sauce.
Keema rice or a cheats biryani if you like, mine features minced lamb and caramelised onions and is loaded with Indian influenced flavours.
Lamb goulash, a take on a birka (mutton) gulyas from the Great Hungarian Plain, a simple and delicious soup packed with root veg and paprika.
Lamb chop curry, succulent, tender and still slightly pink lamb cutlets served in an Indian influenced spicy hot and sour gravy.