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4
Medium
By Keith Floyd
Published 1992
Heat the oil in a large frying pan and fry together the onion, garlic and bay leaf for 5 minutes, or until the onion looks transparent. Add the lamb pieces, a handful at a time, frying these over a high heat to seal them. Cook for about 15 minutes, then pour in your glass of white wine, bubbling it for a minute or two to throw off the alcohol. Add enough water to cover and add the lamb bone, if
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