@user5679082233392: التكفل التام والتكفل بالجانب النفسي من أهم الإجراءات.

بن زهرير بلال
بن زهرير بلال
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Wednesday 09 September 2026 17:08:46 GMT
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aminalger51
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الله يبارك شيخ بلال
2026-09-09 20:55:05
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STEWS FROM AROUND   THE WORLD 🌍 I’m on a mission to find the world’s best version of stew. As the cold winter nights approach, it’s time to warm up with some comforting bowls of stew!  This is part 7 and today we’re taking a trip to the North West of England, to make a warming and comforting bowl of Lancashire hotpot. This dish involves slow cooking or baking lamb with rosemary, thyme and red wine with sliced potatoes on top. The definition of comfort food, full written recipe below :) (4) 1 tbsp lamb fat or regular oil 800g diced lamb shoulder  1 brown onion diced 1 carrot diced 3 garlic cloves finely diced 2 tbsp plain flour 150ml red wine 1 sprig of fresh rosemary  5 sprigs of fresh thyme 2 bay leaves 750ml lamb/beef stock  Few dashes of Worcester sauce Salt & black pepper to taste 3 potatoes peeled and sliced thinly 50g unsalted butter cubes 
(1) Heat up a large stew pot on a medium high heat, then once hot, add the fat/oil, then cook your lamb for a few minutes until browned all over then remove. Add the onion & carrot, alongside a pinch of salt and cook for 5 minutes. Add the garlic and cook for a further minute. (2) Sprinkle in the flour and cook for 2 minutes. Pour in the red wine and cook until reduced by half. Add the lamb back to the pot and mix well. Add the stock, thyme, rosemary, bay leaves Worcester sauce and season to taste with salt and black pepper. Bring to a simmer, lower the heat and cook for 1 hour 30 minutes or until the lamb is tender. (3) Pre heat an oven to 200C. Once the stew is cooked, remove from the heat and set aside. Layer the oven proof casserole dish, as seen in the video. Then place in the oven for 20 minutes or until the potatoes are golden and cooked through. Allow to cool, then serve and enjoy!
STEWS FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best version of stew. As the cold winter nights approach, it’s time to warm up with some comforting bowls of stew! This is part 7 and today we’re taking a trip to the North West of England, to make a warming and comforting bowl of Lancashire hotpot. This dish involves slow cooking or baking lamb with rosemary, thyme and red wine with sliced potatoes on top. The definition of comfort food, full written recipe below :) (4) 1 tbsp lamb fat or regular oil 800g diced lamb shoulder 1 brown onion diced 1 carrot diced 3 garlic cloves finely diced 2 tbsp plain flour 150ml red wine 1 sprig of fresh rosemary 5 sprigs of fresh thyme 2 bay leaves 750ml lamb/beef stock Few dashes of Worcester sauce Salt & black pepper to taste 3 potatoes peeled and sliced thinly 50g unsalted butter cubes 
(1) Heat up a large stew pot on a medium high heat, then once hot, add the fat/oil, then cook your lamb for a few minutes until browned all over then remove. Add the onion & carrot, alongside a pinch of salt and cook for 5 minutes. Add the garlic and cook for a further minute. (2) Sprinkle in the flour and cook for 2 minutes. Pour in the red wine and cook until reduced by half. Add the lamb back to the pot and mix well. Add the stock, thyme, rosemary, bay leaves Worcester sauce and season to taste with salt and black pepper. Bring to a simmer, lower the heat and cook for 1 hour 30 minutes or until the lamb is tender. (3) Pre heat an oven to 200C. Once the stew is cooked, remove from the heat and set aside. Layer the oven proof casserole dish, as seen in the video. Then place in the oven for 20 minutes or until the potatoes are golden and cooked through. Allow to cool, then serve and enjoy!

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