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Saute of Lamb

1 1/4 kg Neck of lamb.
2 Onions
2 Garlic cloves.
1 Sprig thyme
250 g Mushrooms.
3 tb Groundnut oil.
Salt; pepper mill.

Peel and finely chop the onions. Peel and crush the garlic. Cut the lamb into large cubes.

Heat the oil in a saucepan. Fry the meat until golden all over. Remove from the pan, add the onions, garlic and thyme, fry for 2 minutes, stirring with a wooden spoon so that they do not burn. Return the pieces of lamb to the pan, pour in a cup of water, add salt and a twist of the pepper mill. Cover the pan, lower the heat and simmer for 1 hour.

Cut off the sandy part of the mushroom stalks, wash and slice the mushrooms, add to the pan. Check seasoning and cook for another 15 minutes.

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