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Braised lamb neck with pea and lettuce ragoût
Fruit and vegetables
2
carrots
, peeled and chopped
2
tomatoes
, chopped
1
fennel
head, trimmed and chopped
1
garlic
head, cloves divided and peeled
1
onion
, chopped
1 red
pepper
, deseeded and chopped
2
carrots
, peeled and diced
1
Little Gem lettuce
, chopped
Cooking ingredients
2 tbsp
olive oil
6 green
cardamom
pods, bruised
1 tsp
fennel seeds
1 tbsp
curry powder
1 tbsp
tomato purée
pinch ground
cumin
sea salt and freshly ground
black pepper
1 tbsp
olive oil
Meat, fish and poultry
1 large whole
lamb neck
, about 1.6kg/3lb8oz, cut in half by butcher
70g/2½oz smoked
lardons
Other
300ml/10fl oz dry
white wine
2 litres/3½ pints
lamb stock
1
bouquet garni
450g/1lb shelled fresh or frozen
peas
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