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Spring lamb stew with ricotta dumplings
Fruit and vegetables
1
onion
½ head
garlic
1
carrot
1 sprig
thyme
1 sprig
rosemary
500g/1lb 2oz
spinach
1
carrot
, cut into 3cm/1in chunks
4 baby
turnips
1
courgette
, cut into 3cm/1in chunks
12 baby
plum
tomatoes
Tins, packets and jars
2.5 litres/4 pints/80fl oz
chicken stock
Cooking ingredients
2 tbsp
olive oil
125g/5oz '00'or strong flour
100g/4oz
sugar
snap peas
Dairy, eggs and chilled
250g/10oz
ricotta
1
egg yolk
, beaten
2 tbsp
parmesan
Meat, fish and poultry
900g/2b middle neck of
lamb
, bone on
Other
500ml/17fl oz fl oz
lamb stock
, approximately (reserved from stew base)
500ml/17fl oz
lamb stock
50g/2oz frozen
peas
500ml/17fl oz
lamb stock
(reserved from stew base)
Back to recipe
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