Easter is calling and for me, I stick with tradition. It has to be lamb. But tradition only needs to reach so far.
This recipe combines the flavours released from dry roasting the spices with the more urgent heat from fresh chilli and ginger. The combination is a winner. And how long you cook the lamb is totally up to you. I am not one to dictate whether your lamb is pink and juicy or slow cooked and falling apart. READ MORE
Holly Bell 