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Ingredients
  • 2kg leg of lamb - bone-in, cut into 2″ cubes (you can ask your butcher to do this)
  • 1 medium-sized onion - diced
  • 2 celery stalks - diced
  • 2 carrots - diced
  • 6 to 8 cloves garlic - finely-sliced
  • kosher salt and black pepper to taste
  • 2 cups tomato passata (preferably in a glass jar)
  • 1 cup chicken stock
  • 2 bay leaves
  • 1 tbsp densely-packed rosemary - finely chopped
  • 1 tsp densely-packed oregano - finely chopped
  • 1 tbsp avocado oil
  • subheading: for Cauliflower Polenta - see here:
  • for Garlicky Swiss Chard - see here
Steps
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