This classic Irish stew is a must for St. Patrick's Day, but you won't hear any complaints if you make these hearty, meaty dishes any other time of the year.
This luscious lamb stew has layers of flavor that just doesn’t quit. It might be too spicy for some tastes, but this can be toned down to suit. It's best if made a day ahead to let the flavor develop. Serve over rice or couscous, or just eat it up with plenty of good fresh French bread.
A classic lamb stew that's pretty much foolproof. Not to mention filling.
Try a stew with a slightly different flavor -- the sweetness of fruit makes this baby really sing. Inspired by Poulsbo-Chuck's "Lamb Stew Moroccan Style."
Delicious, tender lamb packed with incredible flavor. This is a very easy--though not quick--recipe for braised lamb in your Dutch oven.
Toss the North African flavors of cumin and cinnamon on lamb sausage, add cans of tomatoes and beans, and you've got a flavorful dinner in just 40 minutes.
A stew that tastes as good as it looks. Potatoes get browned in the last 20 minutes of cooking for appearance and crispiness.
Your basic "chuck it in the pot" stew. Adapted from the 1910 Manual for Army Cooks.
A simple, traditional lamb stew with plenty of flavor from fresh herbs.