Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a ...

Stir in the tomato purée and cook for 3-4 minutes before returning the lamb to the saucepan. Pour over just enough water to cover and simmer gently for 2 hours, or until the lamb is falling apart.

Cooking the meat on the bone will add more flavour to the dish and is the most economical way of using this cut. Use it as a substitute for oxtail or any other stewing meat, or cook it in the ...

This makes a vast amount of sustaining winter goodness - ideal if you’re feeding a crowd or can stash some away in the freezer for a later date. If you can’t find lamb neck fillets, try lamb ...

We've gathered some of our favorite braised recipes, ranging from classic braised beef to lamb, that promise hearty and satisfying dinners. Perfect for those days when only the richest ...

Braised chickpeas, simmering soups, eight-hour lamb: there’s never been a better time to cook things on the low and slow side ...

They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet ...

Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant ...

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal. Ghormeh sabzi is one of the most ...