Lamb Fricassee

• 6 chump chops or leg cutlets
• 100 g/3½ oz spring onions, cut into 4 cm/1½ inch lengths

Put the meat in a pan with 750 ml/1¼ pints hot water, bring to the boil and skim off any scum. Add the vegetables, herbs, salt and sugar; cover and simmer for 1-1½ hours until the meat is tender.

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