James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection. Heat a large saucepan and add one tablespoon ...

Add the coconut milk and simmer for a further 30 minutes, stirring frequently. Check the texture of the lamb or mutton ... or some crisp fried curry leaves, which would go well with coconut ...

Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and ... Pour in coconut milk and coconut cream, and simmer until ...

And no, we're not talking about coconut milk ... lamb vindaloo, or chana masala, blended silken tofu is the perfect dairy substitute for lactose-intolerant foodies and vegans to boot -- curry ...

This mild but flavourful slow cooker curry is perfect for the whole whānau and requires minimal effort. We love it with Kiwi favourite kūmara but any root vegetables such as potato, carrot or ...

Cook the lamb in batches in the casserole, until browned on each side. Stir in the curry powder and cumin and cook for 1 minute. Stir in the coconut milk, tomato puree, tabasco and honey and cook ...

Whether it's around Easter time or not, lamb is a brilliant meat to have in a curry. Its high fat content means that it will stay succulent during cooking and is unlikely to dry out. We have a curry ...

Return lamb to the pan with the curry paste and fry for 1min, stirring. Add 300ml just-boiled water. Bring to a simmer and ...