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Cut into bitesize chunks. If there is a lot of fat, trim some of it off but leave a little — it is what gives the stew its body. Heat 3 tbsp in a heavy pot over medium heat. Add and cook, stirring, until soft and pale gold, about 8 min. Turn the heat up, add the lamb and brown it on all sides, about 5 min.
Take the time on the onions — their sweetness is half the sauce later.
- Lamb
- Brown onions
- Neutral oil
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