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5 small onions |
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chop coarsely |
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fry 3 minutes |
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50g butter |
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2 cloves garlic |
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mince |
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add, brown meat |
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500g boneless lamb shoulder |
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dice |
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3 tablespoons flour |
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dredge through |
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2 meat stock cubes |
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1 tablespoon paprika |
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bring to boil, simmer covered 1 1/2 hours |
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2 teaspoons thyme |
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1 l hot water |
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1/4 l dry white wine |
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stir in, bring to boil, cook 20 minutes |
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1 red, 1 yellow, 1 green pepper |
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cut into strips |
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300g green beans |
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cut into 3-4cm pieces |
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1/8 l cream |
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stir in |
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salt and cayenne pepper |
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