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Lamb and Carrots
Lamb and Carrots
(Spezzatino Alla Carote)
 
 
Ingredients:

2 and 1/4 lbs (1 kg) boneless shoulder of lamb, cut into cubes
1 lb and 2 oz (500 grams) carrots, cut into thin batons
1 onion, chopped
1 shallot, finely chopped
10 celery leaves, chopped
4 tablespoons extra virgin olive oil
2 oz (50 grams) butter
1 garlic clove, chopped
Pinch of dried oregano
Salt and pepper 

Directions:

Heat half the olive oil and half the butter in a pan.
 
Add the carrots and shallot and cook over a low heat, stirring occasionally, for about 20 minutes.

Heat the remaining olive oil and butter in another pan.
 
Add the lamb cubes and cook over a high heat, stirring frequently, until browned all over.

Season with salt and pepper to taste and continue cooking, stirring constantly, for a few minutes more.

Add the onion, oregano, celery leaves and garlic.
 
Lower the heat to medium and cook for another 10-12 minutes.

When the carrots are almost tender, transfer them to the pan with the lamb and cook for another 5 minutes. Serves 6.

That's it!
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