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 ...

Her celebrated Armenian lamb and apricot stew is simple to make, and is tender and delicious.” In the cookbook, she features ...

The stock can now be used for the stew, eaten as a soup or frozen. To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on ...

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.

Stretch your Easter lamb further by using it in a stew that’s bulked out with pearl barley and cheesy dumplings. Or, swap lamb for mutton, hogget or goat Prep: 35 mins Cook: 2 hrs Easy Easy ...

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 ...

These hearty stew recipes make the ultimate comfort food. Whether it's beef stew, chicken, or even a vegetable recipe, ...

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 ...

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You can ask your butcher to do it for you if you prefer, or use an online butcher who sells cubed lamb shoulder. Heat 1½ tbsp olive oil in a large casserole and brown the lamb in batches ...

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.

Peanut stew (also maafe or mafe) is a staple in West African cuisine made from steak, lamb, or chicken with a base of ...