Remove with a slotted spoon and set aside. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes. Add the onion and cook for 4 minutes.

Preheat oven to 180°C/ 350°F/Gas Mark. Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 ...

Using a slotted spoon, transfer the lamb to a casserole. Repeat with the remaining lamb. Add the chopped onions, garlic, rosemary and thyme. Season with salt and freshly ground black pepper.

Cinnamon, bay leaves and cloves add spicy warmth to this rich and hearty casserole. It can be left ... 4 Prep time: 15 minutes Cook time: 9 hours Recipe from The Healthy Slow Cooker by Ross ...

Forget your winter boeuf bourguignon, it’s so last season! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen. Heat the olive oil ...

Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole.

A good old-fashioned brown casserole is hard to beat. The dumplings are made from a soft savoury scone mixture; when they are cooked on top of your casserole they absorb its flavours to make a ...

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 ...