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Ingredients
  • 1.25kg lamb neck chops, trimmed
  • ½ cup plain flour
  • 3 brown onions, chopped
  • 1kg sebago potatoes, peeled, sliced
  • 2 carrots, peeled, thinly sliced into rounds
  • 2 tbsp Coles Tomato Paste
  • 3 cups boiling water
  • 3 Massel beef style stock cubes, crumbled
  • 1 cup flat-leaf parsley leaves, chopped
  • ¼ cup mint leaves, chopped, to serve
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