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Lamb casserole

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 25 minutes
Cooking time: 300 minutes
 
Ingredients (serves 6):


Method:

In the casserole dish, heat the water with the salt and pepper. As it comes to the boil, add your meat, bones and vegetables (exept cabbage and garlic). Turn the heat right down and cook for 5 hours.
One hour before the end of cooking, add the cabbage and garlic.
Serve the meat and vegetables together, with sauce. Serve the bones on toast, with plenty of salt.
Advice: Wine: Bordeaux (St Emilion), Bourgogne (Maçon, Saumur), Côtes de Rhône

User comments

 
another free recipe every day






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