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Blanquette of Lamb

800 g Shoulder of lamb.
50 g Flour.
50 cl Double cream; (or creme fraiche).
2 tb Groundnut oil.; (2 to 3)
1 Sprig thyme.
Salt; pepper.


Cut the meat into pieces. Heat the oil in a pan and fry the meat with the sprig of thyme until golden. Sprinkle with the flour and stir for a few minutes with a wooden spoon, then add water to cover the meat. Season. Cover the pan. Cook for 1 hour over a medium heat, adding more water if necessary.


When the pieces of meat are cooked, remove them from the pan, put them on a serving dish and keep warm.


Reduce the cooking juices, remove from the heat and add the cream. Stir well and pour over the meat. Serve hot.



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