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Recipe for Lamb Stew

  • 1½-2 ib (700-900g) neck or breast of lamb
  • 1 small finely chopped onion,
  • 1 tsp (5ml) coriander seeds
  • A pinch of each of pepper, lovage, cumin
  • 1 tsp (5ml) garum
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15ml) wine
  • 1 tbsp (15ml) corn flour
  • Cut the lamb into 2cm/1" cubes and put theminto a saucepan and toss in the hot oil.
  • Grind the onion, coriander seed, pepper, lovage and cumin in a bowl. Mix in the garum, olive oil and wine.
  • Pour this mixture over the meat in the pan and simmer gently for about 2 hours, until tender.
  • Mix the cornflour with a little water and add to the stew to thicken the sauce. Stir until boiling.
  • Serve hot.

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