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This lamb stew is spiced with cardamom, cumin, coriander and turmeric, topped with sweet pomegranate and served with homemade ...

The crisp fall air inspires an urge to settle in with a steaming bowl of soup and warm up from the inside out. But why do ...

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.

Stir together well, and then pour it over the lamb. Top up with water or stock. Cover the baking dish with a lid or aluminum foil, and bake for 1 1/2 hours. Just before stew is ready, prepare ...

When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. When browned ...

“We love lamb chops on the grill, lamb burgers, lamb stew, lamb chili and leg of lamb in the Crockpot with potatoes, carrots ...

To celebrate the 10th anniversary of New York Times Cooking, we published “ Our 50 Greatest Hits, According to You ,” a small ...

For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm ...

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 ...

French animation producer La Cabane Productions and co-producer Thuristar have unveiled key voice casting and writing talent additions to its animated TV special project “A Lamb’s Stew” and ...