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Lamb Stew (serves 4)

1 lb (450 g) stewing lamb1 onion
1 carrot
2 stalks celery
1 pint (600 ml) water
bouquet garni
1 dessertspoon wine vinegar

Place chopped vegetables in a pot and cover with water, bring to the boil and drain
Fry lamb in a pan with a little vegetable oil until brown
Remove to casserole. Add vegetables to pan and add some water, wine vinegar and bouquet garni.
Bring to the boiling point and pour over lamb in casserole. Cover and cook in oven for 1¼ – 1½ hours at 350°F 160°C.

NOTE: the vegetables in this recipe provide 1 portion of vegetable per serving. If you are on a potassium restriction, you must include this as part of your daily vegetable allowance.

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