Transfer the lamb and all but 1/2 cup of the cooking liquid to a bowl. Discard the cilantro and cinnamon sticks. Add the remaining 2 tablespoons of butter to the casserole; cook over moderate heat ...

In the same dutch oven, heat 1 tablespoon of oil over medium-high heat and sear each of the lamb pieces for about 2-3 minutes ...

Explore the rich flavors of Central Asia with this Lamb Lagman recipe. From making the dough for hand-pulled noodles to simmering a fragrant lamb stew, this dish brings warmth, spice, and comfort ...

Moroccan Lamb Stew with Noodles. 3 hrs Khorak Ghosht-e Bareh (Slow-Braised Lamb) 4 hrs 10 mins Autumn Oxtail Stew. 3 hrs 45 mins Braised Duck Legs with Spaetzle and Mushroom Ragout.

1 pound boneless lamb shoulder, (¾-inch) cubed; 1 pound rigatoni pasta, cooked; ¼ cup extra-virgin olive oil; ¼ pound chopped bacon; 1½ cups diced onions ...

Made with lamb, leeks, peas, asparagus, and turnips, this stew has a decidedly springtime spin, but can be enjoyed any time of year. 15. Feijoada, Brazilian Black Bean Stew ...

Add carrots and olives, and cook for 30 minutes more, or until lamb is fork-tender. Turn off heat. Skim fat from surface, then let stew rest for an hour at room temperature or refrigerate overnight.

Cut the meat into 1 to 2 inch cubes, and then mix them in the flour, salt and pepper. Brown the meat, and then cover it with water. Let it simmer for 2 hours.

What to eat: Anything with noodles and anything with lamb: The kavap are skewers of tender, spicy lamb flavored with cumin. Jahunger noodles are hand-pulled, tossed with beef, onions, chiles, and ...

Put the potatoes into a large slow cooker pot, pour over the lamb mixture, press the lamb beneath the liquid and scatter the squash over the top. Cover and cook on low for 8–9 hours. Related recipes ...