I grew up in a family where we all gathered around the dinner table together every night, but I especially loved our Sunday ...

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead. With its keema-inspired ground-lamb ...

For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes ... Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli ...

For the fashion-conscious, the arrival of spring in Paris means that it’s out with the winter wardrobe and in with the spring one. The same goes for stews. Forget your winter boeuf bourguignon ...

Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole.

which are slices of lamb taken through the leg so they include a small central bone, to make this stew. Simply ask your butcher to cut it into 1 ½in (4cm) slices for you. If you use these ...