A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ...

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

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 ...

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 ...

In her 'Foolproof Dinners' cookbook, Mary said: "Heart-warming lamb stew, serve it with rice or mashed potato or celeriac. You can use neck fillet or leg or shoulder for this recipe." Prepping ...

The stew and flatbreads are freezable so both can ... 2 hours 5 mins Calories per Serving: 682 olive oil diced lamb leg ...

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 ...

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 ...