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Lamb and Lemon Casserole

1 kg Cubed lamb
1/4 c Lemon juice
2 tb Olive oil
1 lg Onion; diced
2 Cloves garlic; crushed
1 1/2 tb Flour
1 Sprig thyme
2 tb Tomato paste
1 c Red wine
1 c Lamb or chicken stock
Salt and pepper to taste

pre-heat oven to 180deg.C. Place lamb in a bowl and pour over the lemon juice. Stir to coat the lamb and leave 1 hour.

Drain meat and pat dry. Heat oil in a large enamelled cast-iron casserole and add the meat and brown evenly. Depending on the size of the pot, this may be done in batches. Remove with a slotted spoon and set aside.

Saute the onions and garlic until the onion is transparent. Stir in the flour and cook 1 minute. Add tomato paste, wine and stock and mix until smooth. Add remaining ingredients, cover, and transfer to the oven to continue to cook for about 1 hour or until the meat is tender.

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