Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender. Season with salt and freshly ground black pepper to taste, and serve straightaway.

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

A navarin is a light French lamb stew. It is often made with the early spring vegetables grown in the southern Midi region of France. This is my Kiwi version. Good with potatoes, rice or crusty bread.

Stir together well, and then pour it over the lamb. Top up with water or stock. Cover the baking dish with a lid or aluminum foil, and bake for 1 1/2 hours. Just before stew is ready, prepare ...

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.

This recipe is a winner every time it is served. It is not difficult to make and the taste is beautiful. Many people have asked for this recipe, but my motto is .... If you have a winner in the ...

lamb neck fillet or stewing lamb ... Serve with a dollop of natural yogurt or soured cream. Freeze the leftover stew: Put the ...

She thinks there's nothing better than slow-cooked meat so Alice took the time to cook up this stew as a surprise for her.