Cut the boneless mutton into pieces, season it well with salt and pepper ... Pour 1 pint of dark beer to de-glaze. Bring the stew to a boil and then turn down the heat.

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

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Though Irish stew and beef stew may sound like the same thing, there's usually one key difference between these two similar ...

About Haleem Recipe | Haleem Recipe: Haleem is a rich and delectable mutton stew, popular in the Middle East and Asia. As common as it is in India, particularly in the city Hyderabad, it is surprising ...

In her cookbook ‘Foolproof Dinners’, 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.” ...

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 ...

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.

One of the signature recipes of the area, Yang Rou Pao Mo is a mutton stew served with unleavened bread. It is popular with both locals and visitors as the dish has a very unique custom attached ...

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 ...