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Minted lamb & pea stew
- 350g lean lamb leg, cubed
- 1 tbsp plain flour , seasoned
- 1 tbsp sunflower oil
- 4 shallots , quartered
- 2 leeks , sliced
- 4 carrots , thickly sliced
- 400g potatoes , cut into large chunks
- 700ml lamb or chicken stock
- 300g frozen peas
- handful mint leaves, to serve
Directions:View on BBC Good Food
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