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 ...
Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...
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 ...
Maffe (center), a Senegalese peanut stew, is served with (clockwise from left) cooked vegetables, jollof rice, white rice and fufu, at Yassa African Restaurant ... chicken, lamb or fish grilled ...
Mary’s recipe notes said: “This warming lamb stew can be served with rice or mashed potatoes. You can use neck fillet, leg or shoulder for this recipe. “Lucy, Mary’s close friend and ...
Peanut stew (also maafe or mafe) is a staple in West African cuisine made from steak, lamb, or chicken with a base of aromatics, tomatoes, and peanut butter. News Today's news ...