Pilau (Fulab, Fulao, Fulav, Kurysh, Palavu, Palaw, Pallao, Pelau, Pilaf, Pilav, Plov, Polo, Pulaav, Pulao): South Asia, Central Asia, Middle East & East Africa dish of rice cooked with seasoned stock, meat, nuts and fruit.
This rustic lamb casserole is full of flavour, especially if made ahead, and the lamb is meltingly tender. Harissa is a chilli paste with quite a kick; rose harissa, which I prefer to use, is sweeter and less fiery due to the addition of rose petals. I don’t like my food too spicy, so this dish is mild, but if you prefer it hot just add more harissa and good luck!
This Irish lamb stew recipe is cooked in the slow cooker, with vegtables and lamb chops.
Braised neck of lamb with apricots and cinnamon
Greek Neck of Lamb--- Growing up Greek means you eat lamb often – lamb chops, lamb in the oven, whole spit-roasted lamb, lamb stews, lamb in clay pots, lamb with pasta, lamb in phyllo and braised lamb dishes. All these ways of eating lamb and I’ve never intentionally had lamb neck, The neck of the lamb may be …
Rachel Khoo's spring lamb stew Give your spring mealtimes a lovely French twist by making this lamb stew. Rachel Khoo, star of BBC show The Little Paris Kitchen, gives us her easy take on what the French call Navarin d’agneau