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 ...

Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked ...

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 ...

When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. When browned ...

No specific methods or equipment are needed for stewing; just use a pot or pan with a lid that fits properly. Stewing preserves the nutritious value of vegetables, making it an ideal method for them.

In 1967, a small Basque studies program was established within the social sciences division of the Great Basin Institute. Originally established to study the Basques as an integral part of the sheep ...

EXHIBITION UPDATE Last Chance to See Some Popular Objects! "Entertainment Nation”/ "Nación del espectáculo” Ray and Dagmar ...

2 lemons, very thinly sliced ½ cup light brown sugar ½ cup boiling water ...

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.

Thirteen indicators were used to calculate University of Basque Country's overall Best Global Universities rank. Here is a breakdown of how this institution ranked relative to other schools for ...