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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. lamb shoulder (cut into inch-sized, 2.5 cm pieces)
- 36 oz. onions (onion, sliced or finely choppedyellow, sliced or finely chopped)
- 2.25 oz. chopped carrots (carrotfinely, or parsnipparsnips)
- 5.5 oz. celery (stalkcelery stalks)
- 1 red chili pepper (finely choppedred chili peppers, finely chopped)
- 2 garlic clove (finely choppedgarlic cloves, finely chopped)
- 2 Tbsp. curry powder
- 2 tsp. sea salt (kosher or ground)
- 1 cinnamon (stickcinnamon sticks)
- 2 oz. butter oil
- 14 oz. crushed tomatoes
- 1/4 cup water
- 1 lamb bone (for marrowlamb bones, for marrow)
- 2 bok choy (split into halves)
- 20 oz. bell peppers (bell pepper, slicedred, sliced)
- 0.75 oz. leek (slicedleeks, sliced)
- 1 cup fresh cilantro (finely chopped)
- 1/2 cup Sour Cream
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