A dish (usually meat) prepared by braising.
A sauce used for braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A kind of curry or stew prepared in such a vessel.
A deep circular vessel resembling a wok, traditionally of cast iron, used in South Asian cuisine.