Stir in the parsley, chives, thyme, and meat and vegetables; heat through. This recipe calls for lamb stew meat, and while this is very convenient to use and buy, you never know exactly what ...

Toss the meat in the hot fat on the pan until it ... depending on whether the stew is made with lamb or hogget. When the stew is cooked, pour off the cooking liquid, de-grease and reheat in ...

Check the texture of the lamb or mutton: it will go from being quite hard to very tender quite suddenly; this is the point at which the stew is ready. When the meat is tender add the cooked ...

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

This tasty stew is the perfect recipe to make for ... add the lamb and cook on a high heat for four to six minutes until the meat is golden. Cook the lamb in batches and add more oil if necessary.

Stew is comfort food — especially during the coldest months of the year. There's just something about slow-stewed meats and veggies that fills our bellies with cozy, warm goodness and makes us feel ...

Mary’s recipe notes said: “This warming lamb stew can be served with rice or mashed potatoes. You can use neck fillet, leg or shoulder for this recipe. “Lucy, Mary’s close friend and ...

but avoid precut lamb stew meat, which is made from leg and often too lean. Put olive oil in a Dutch oven or wide, deep skillet over medium-high heat. When the oil shimmers, add onion and cook ...

Steven Raichlen reimagines steak frites by serving Tunisian-spiced lamb steaks with crisp "fries" made from chickpea flour. This dish bridges two continents: Africa and Europe. Lamb is the ...

While that is cooking stir the rest of the onion, and the parsley through the minced lamb as well as some seasoning. Heat some more oil in a shallow frying pan and fry the meatballs a few at a ...

Maybe because my cousin has just moved to Egypt and keeps sending snaps of delicious dishes that use them, like this Persian stew. Cook it slowly so it’s full of flavour, and then simply serve ...