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 ...

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 ...

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.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

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.

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And garbanzo likely comes from the Basque name for the plant ... For a fast dinner that makes minimal mess, you can't beat this Moroccan-influenced stew with lamb meatballs and chickpeas. Harissa ...