Host a party and entertain a crowd with this lovely lamb curry with tender meat, spices, tangy tomato puree and soothing curd. Add the lamb shanks and on a high heat brown the meat on all sides.

After a Sunday gorging on chocolate, it’s no surprise there are always plenty of leftovers from a huge Easter roasts. Rather ...

Since we hardly get boneless lamb in Fiji and the boneless lamb being expensive we use lamb shoulder chops, lamb shanks or lamb neck for our lamb curry.

First we will make the lamb shank curry which will be combined with the rice to make the biryani. Preheat the pressure cooker with little ghee, add lamb shanks and all the ingredients for the curry, ...

Add the oil, then cook the lamb shanks, turning occasionally for 8–10 minutes until golden all over. Transfer to a tray, leaving all the lovely cooking juices in the dish.