Once warm, add lamb and cook until browned on all sides ... Pour off cooking oil and liquid, reserving meat in pan. Add red wine and let simmer, stirring to deglaze cooking juices on bottom ...

A delicious lamb stew combining the classic ... Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the ...

This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée. Preheat the oven to 220C/200C Fan/Gas 7.

For Hongkongers, nothing beats a hot pot of Cantonese lamb stew. Lamb is a popular winter ... Add the fermented red bean curd and oyster sauce, and continue to stir-fry for 2 minutes.