Nothing takes the chill out of January like a house filled with the aroma of slow-cooking goodness. In our house, that aroma frequently includes a touch of curry spice. On braised meat, on roasting ...

Indian food is always fun to eat. Making it, on the other hand . . . well, let’s just say it’s not for the inexperienced cook. For us, the hardest has always been the spices. For any one Indian dish, ...

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 ...

Slow cooking the meat makes it nice and tender.

The masalas of Chettinad in the Tamil Nadu state of India are famed for their complex spices and depth of flavour. There’s lots of finely ground star anise, chilli and plenty more spice in the mix.

The weather is getting chilly, and we are starting to crave hearty, meaty dishes. It is difficult to think about any dish that takes three hours to cook as a “fast and furious” weeknight dinner, but ...

The secret to better home curries, according to the Curry Guy - From mastering the all-important base sauce to letting your ...

Put the oil in a large pot over medium-high heat. When it’s hot, add about half of the meat and sprinkle with salt and pepper. Cook, adjusting the heat and turning the pieces as needed so the meat ...