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 ...

When I crave something filling, I turn to a tried-and-true recipe for French ragoût. How do you prepare it? Well, if you've ...

and bone-in lamb stew meat. Read more: How To Use A Crock-Pot Like A Pro While the word casserole is French in origin, meaning saucepan, it's also a type of one-pan dish made for centuries all ...

This subtle, mellow stew is often cooked in Indian people’s homes and is great for the whole family. It shows how simple dishes of European origin have been adapted and adopted into the cuisine ...

A French cutlet refers to a particular way of cutting the meat. We are probably most familiar with lamb cut this way ... but essentially it is a vegetable stew made with garlic, onions, eggplant ...