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 ...

Chicken paprikash bears a striking resemblance to another Hungarian must-try, pörkölt (meat stew). The final touch of sour cream ... ordinarily including meat (often beef, though pork or lamb are ...

It’s the time of year when soups and stews have returned to my dinner rotation, and one of my favorites is Hungarian goulash (or gulyás), a stew made from browned beef and hearty vegetables ...

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 ...

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 ...

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.

Five stars and over 20,000 reviews later, it’s still just the thing for a brisk November night. By Sam Sifton Molly O’Neill’s ...

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It’s the time of year when soups and stews have returned to my dinner rotation, and one of my favorites is Hungarian goulash (or gulyás), a stew made from browned beef and hearty vegetables simmered ...