A s you're finalizing your Easter dinner menu, there's no need to stress about how you'll cook that leg of lamb this year. A ...

The end result is elegant and decadent, but the process for cooking this delicious meal is deceptively simple.

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.

To serve, slice the lamb, pour the pea, bacon and pesto mixture into a large bowl or individual serving dishes, and arrange the lamb slices on top.

This is a quick, rough-and-ready salad that's great for sharing - and each ingredient adds a unique layer of flavour. Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a ...

Take 1/2 kg of lamb keema in a bowl followed by egg, some rosemary leaves and rice flakes. 2. Put a teaspoon of garlic paste, salt and half a teaspoon black pepper. Mix it all well by hand. Put the ...

Roast these spices and add the ginger paste and garlic paste. 5. When the paste browns, add the sliced onions and 1 tsp ghee. Wait till the onions are a pale pink and the lamb, salt (to taste) and ...