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.

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 ...

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 ...

Add the potatoes, broth, salt, pepper and lamb; bring to a boil. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.

Preheat oven to 180°C/ 350°F/Gas Mark. Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 ...

Add the whole onion and lamb meat. Let the meat sear ... However, if you have tasted Nihari before and tried my recipe, you’ll notice that the taste is exactly the same. Removing the excess oil that ...