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Ingredients
  • 2 tbsp oil
  • 2 lbs (800 to 900g) lamb shoulder cut into large dices
  • 2 yellow onions
  • 1 tablespoon of flour
  • 1 bay leaf
  • 1 small piece of rosemary (we do not want the stew smells too much of herbes de provence)
  • 1 stalk of celery
  • Salt and pepper
  • Count 2 medium potatoes per person
  • 1 small bunch of parsley
  • ⅔ lb (300g) fresh or frozen green peas
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