1. Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the ...

Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined.

Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned. Remove with a slotted spoon and set aside. Pour the remaining oil ...

Divide the lamb into two equal pieces 20 cm in length, dry on kitchen roll, season with salt and pepper and coat liberally in bread crumbs, brushing off any excess. Peel and wash the potatoes ...

Meanwhile, take a big sandwich bag and pour in the flour, salt, pepper and paprika. Add the lamb pieces, seal and shake the bag well until they are coated. Fry the lamb in the oil so that it is ...

5. 5. Massage the leg of lamb with the mixture. Marinate lamb pieces for 2 hours. Preferably marination process should be done overnight. 6. 6. Put the marinated chicken over the base mix on an oven ...

Heat ghee in a heavy bottomed pan, fry the onions in the ghee till they are golden. Remove onions from the oil. 2. Add the lamb pieces to the ghee and fry it till they are golden in colour; add the ...