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Ingredients
US|METRIC
4 SERVINGS
- 500 grams lamb shoulder (boned and cut into even pieces)
- 1 white onion (large)
- 1 clove garlic
- 1 Tbsp. mint (chopped)
- 500 mL lamb stock
- 1 carrot (peeled and diced into even pieces)
- 1/2 swede (a small, peeled and diced into even pieces)
- 1 Tbsp. butter
- 100 mL red wine
- 1 bouquet garni
- 2 Tbsp. mint (freshly chopped, to finish)
- 25 grams plain flour (10-15g of corn flour if Gluten free)
- 1 Tbsp. tomato puree
- salt
- pepper
- 500 grams kale
- 50 grams butter
- water (Splash of)
- salt
- pepper
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