Instructions: With a rolling pin or in a mortar and pestle, crush the cinnamon, cardamom, cloves and black peppercorns until ...

Stews were made to use up cheaper cuts of meat like brisket, shoulder, shin, neck - any braising or stewing cuts. Cook beef or lamb cuts for 3 hours on a low heat to ensure that they are really ...

This rich stew is slowly cooked to perfection, the beef (or sometimes lamb) is simmered in a mirage of different spices, water and seasoned with onions. You then thickened with whole wheat flour ...

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.

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 ...

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.

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 ...

Beef - I use stewing beef with lots of connective tissue and some fat, like brisket, chuck, or shin for the best results. Lamb is also delicious and gives a slightly different flavor. Onions ...

Ng said one bowl of Cantonese lamb stew could have between 600 and 700 ... Ng said lamb had more calories than beef and chicken, but it was rich in vitamin B. This vitamin gives us energy and ...