Italian lamb stew

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4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (13)

4.00 bacon — rashers
1.00 onion — sliced
2.00 garlic — cloves, crushed
1.00 kg lamb — stewing pieces, cut in strips
sea salt and freshly ground black pepper
45.00 ml flour — cake
6.00 tomatoes — peeled and chopped
10.00 ml dried basil
10.00 ml oregano
2.00 bay leaves
30.00 ml fresh parsley — chopped
30.00 ml fresh mint — chopped
1.00 lemon — juice only
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Method:

Fry the bacon in a large pan until crisp. Remove and set aside. Sauté the onion and garlic in the bacon fat until soft. Season the meat lightly with salt and pepper and roll in the cake flour. Brown the meat before adding the bacon and chopped tomato (replace with 15 cherry tomatoes if desired). Reduce the heat and simmer until the meat is tender. Add hot water if necessary. Add the herbs and lemon juice as well as more salt and pepper to taste. Serve hot with pasta, rice or mashed potatoes and slices of lemon on the side. Serves 4-6.



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