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Ingredients
US|METRIC
4 SERVINGS
- 35 lamb neck fillet
- 667 cups prune
- 2 Tbsp. vegetable oil
- 667 cups celeriac (diced)
- 1 onion (diced)
- 1 carrot (diced)
- 1 cup meat stock
- 875 cups red wine
- 375 cups port wine
- 2 dried chile (lightly crushed)
- 1 star anise
- 1 cinnamon stick
- 2,333 cups plum (halved)
- 1 Tbsp. plum jam
- 1/4 cup plain chocolate (chopped)
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