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Iraqi Lamb stew

Iraqi Lamb Stew


        What to do:

  1. Fry the lamb and onions in the 25g butter till browned
  2. Add the carrots, baharat and Lumi to the pan
  3. Add the tomatoes if using fresh (if tinned add when the stew has been cooking for 30 minutes
  4. Add the vegetable stock
  5. Cook on a moderate heat for about 40 minutes, in which time the meat should be tender and the carrots  are soft
  6. Serve with pitta that has been lightly sprinkled with sumac and olive oil and warmed in the oven


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