Ingredients: 1 bone-in shoulder of lamb, around 2.5kg 1 head of garlic, cut in half 1 lemon, peel only 2 litres full fat milk 1kg of peas, both the shelled peas and the pods Preheat the oven to 220 ...

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“The berbere is the backbone of Ethiopian cuisine, and then in order to make that kulet, you need a lot of berbere: onion, garlic and ginger,” she said. “You let it simmer for a long while ...

Who can say no to Lamb Keema served with tandoori roti or naan? We can't, and so is the case with New Zealand-born chef and YouTuber Andy Hearnden, known by his moniker Andy Cooks. Chef Andy regularly ...