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Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 4 cups beef or lamb stock
- 1 cup dry white wine
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 pound spring onions, trimmed and chopped
- 2 large carrots, peeled and sliced
- 2 cloves garlic, minced
- Fresh parsley, chopped for garnish
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Nutrients
- Calories: 3000 kcal
- Protein: 220 g
- Fat: 180 g
- Carbohydrates: 100 g
- Fiber: 10 g
- Sugars: 20 g
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