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Sardinian lamb with fennel
Fruit and vegetables
1 large
onion
, finely chopped
4
garlic
cloves, finely chopped
½–1 tsp dried red
chilli
flakes, to taste
2 pieces pared
orange
zest
2 large
tomatoes
, skinned and roughly chopped
2
fennel
bulbs
squeeze
lemon juice
(optional)
small bunch fresh
parsley
, finely chopped
small bunch fresh
basil
, shredded
Tins, packets and jars
1 tbsp
plain flour
Cooking ingredients
1 tbsp
fennel seeds
, ground
pinch
saffron
, ground
4 tbsp
olive oil
salt and freshly ground
black pepper
Meat, fish and poultry
1kg/2lb 4oz
lamb
(neck fillet or shoulder), cut into 6cm/2½in chunks
Other
300ml/10fl oz dry
white wine
300ml/10fl oz
lamb stock
bouquet garni
, made from 2 bay leaves, sprig parsley, sprig rosemary
Back to recipe
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