Cooking lamb can be a daunting task, and for some reason, seems like much more of a challenge to an inexperienced cook than other meats, such as chicken or pork. If you are cooking lamb for the ...

This recipe yields far more Nine-Spice Mix than you'll need for the lamb — it makes 3/4 cup. Feel free to halve or quarter the ingredients; store the leftover spice mix in an airtight container ...

When you're faced with an excess of delicious lamb roast, don't despair. Instead, repurpose the tasty meat morsels into all kinds of different meat pastries.

Travel does more than broaden the mind. We live in a world of borrowed flavours, wherein many of the ingredients we assume to ...

To make the spice mix, tip all the spices into a clean, medium-sized airtight container, cover with the lid and shake. Set aside. To make the lamb, put the olive oil and lemon zest and juice in a ...

If you have time, salt the lamb in the fridge overnight, so the seasoning has time to penetrate into the meat. Slow-cooking a large cut of meat has the advantage of less shrinkage, and cooking it ...

(Here's a recipe for making Bezar - an Emirati spice mix). 3. Boil the split peas and add it to the onion mixture. 4. Lastly, add the ghee and saffron. Cooking the lamb: 1. Add all the spices ...

Taste and adjust seasoning. Fry the almonds in the oil until almost golden brown. Drain on kitchen paper. Sprinkle almonds and remaining coriander over the lamb just before serving. Trim the lamb ...