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Lamb stew: Fry some sliced onions and garlic, add two cans diced tomatoes, a sprinkling of grated lemon rind, ¼ cup lemon juice, ½ cup white wine, and some thyme sprigs. Add diced lamb, cover, and simmer on the stove for an hour. Add a 400g can of cannelini beans (drained) then cook for another half hour. Serve with snow peas on the side.
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