Her celebrated Armenian lamb and apricot stew is simple to make, and is tender and delicious.” In the cookbook, she features ...

There’s a bag of dark, dusty and shrivelled golf ball-sized spheres in my pantry. No, this is not an ingredient that expired ...

The stock can now be used for the stew, eaten as a soup or frozen. To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on ...

Youvetsi, or Giouvetsi is a classic Greek stew, made with tender beef or lamb and orzo pasta, and is cooked in a rich tomato sauce infused with spices. This one-pot hearty stew is a favorite in Greek ...

Season the lamb on all sides with salt and lots of black ... Serve. To freeze the stew, allow to cool fully then transfer to lidded containers and freeze for up to one month.

These hearty stew recipes make the ultimate comfort food. Whether it's beef stew, chicken, or even a vegetable recipe, ...

Pierre’s technique for the perfect lamb stew, featuring seared lamb shanks, aromatic herbs, and hearty vegetables. With deep flavors from red wine and rosemary, this stew is a deliciously satisfying ...

As we edge into winter, I can’t think of a better book than this to be a kitchen companion for the icy months ahead. Within ...

A casserole and cassoulet might sound the same, but they are quite unlike. One is an affordable staple of American home ...

Shakriyeh is a traditional Syrian stew made with lamb, onions, garlic, and yoghurt sauce, served with bulgur or rice, and is ...

which are slices of lamb taken through the leg so they include a small central bone, to make this stew. Simply ask your butcher to cut it into 1 ½in (4cm) slices for you. If you use these ...

You can ask your butcher to do it for you if you prefer, or use an online butcher who sells cubed lamb shoulder. Heat 1½ tbsp olive oil in a large casserole and brown the lamb in batches ...