Traditionally made with the long green tops of spring onions and garlic, this flavourful stew is paired with lipie, a simple ...

The chilly January weather is the perfect excuse to indulge in some classic comfort food, and Mary Berry's lamb stew recipe is just the ticket for a cosy night in. The culinary queen promises a ...

Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole.

In her cookbook ‘Foolproof Dinners’, Mary said: “Heart-warming lamb stew, serve it with rice or mashed potato or celeriac. You can use neck fillet or leg or shoulder for this recipe.” ...

Using a slotted spoon, transfer the lamb to a casserole. Repeat with the remaining lamb. Add the chopped onions, garlic, rosemary and thyme. Season with salt and freshly ground black pepper.

This authentic lamb tagine recipe will take you to slow-cooked perfection ... Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable) oil in a large casserole dish. Add the grated onion and ...

Equipment and preparation: for this recipe ... lidded casserole. For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for ...

January's brisk chill and frost calls for some comforting cuisine, and Mary Berry's lamb stew recipe is a definite food crowd-pleaser. According to the culinary queen herself in her 'Foolproof ...

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 ...