Recipe Category: Be inspired

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Slow-cooked Greek lamb

The lamb can be slow-cooked up to two days ahead, then left to cool and chilled until you’re ready to reheat. The fat from the lamb will solidify; it can then be spooned off and discarded.


Dhakai tehari biryani

Dhaka, the capital of Bangladesh, is famous for its Tehari, an authentic Bangladeshi aromatic rice dish, usually comprises of curried mutton and green chillies.