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Lamb stew with potatoes

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in
Winter: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

This homely stew is perfect fare to combat the chill of wintry evenings.

Ingredients

  • 1 kg (2 lb) lamb shoulder, deboned
  • 2 tablespoons oil

Method

  1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Trim the lamb of fat and sinew and cut the meat into 2.5 cm (1 inch) cubes. Heat the oil in a heavy-based frying pan, then brown the lamb over medium-high heat. Drain, cover and set aside.
  2. In a fl

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