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Speaking of lamb again, I'm thinking of making a stew with stewing cuts of meat, 50/50 mixture of lamb and beef, with beef stock, some red wine, yellow potatoes and carrots, and loads of vidalia onion. Throw in some salt and pepper, fresh thyme and fresh parsley, and some ground cinnamon when pan frying the onion and carrot (I'll pan fry them first). A bit of flour. Not much. This stew will not be thick. It will have a broth, not a thick base like you see with some beef stews.
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