If you want to try making traditional Cantonese lamb stew, use our easy recipe. It has all the key ingredients to keep you warm and healthy this winter. Soak the bean curd sheets and shiitake ...

Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

Divide the stew among serving bowls and garnish with cilantro. Make Ahead: The stew can be refrigerated for up to 3 days.

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.