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

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.

Forget your winter boeuf bourguignon, it’s so last season! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen. Heat the olive oil ...

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 ...

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 ...

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 ...

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 ...

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 ...