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Spring Lamb Casserole
- 1 kg shoulder of lamb in fist-sized pieces
- 50g flour - seasoned
- 6 tomatoes, deseeded, skinned and chopped
- 1 onion, roughly chopped
- 3-4 cloves of garlic, chopped
- 1 bottle of white wine
- 500ml stock
- Salt and pepper
- 100-150g of spring vegetables
- Broad beans
- Baby turnips - cut into quarters
- 50g butter
- 50ml oil
Directions:View on BBC Good Food
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