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British   -   Monchelet (Lamb Stew)   adapted from De Bors Hede Boke of Cookry

  • 2 Pounds Lamb -- Cubed
  • 2 Cups Beef Broth
  • 2 Cups Fresh Herbs -- Chopped
  • 1 Cup Madeira
  • 1 Small Onion -- Chopped
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Cardamom
  • 1 Pinch Saffron
  • 1 Medium Egg -- Beaten
  • 1 Teaspoon Red Wine Vinegar
Directions Place all ingredients in stock pot, except egg and vinegar. Simmer for 45 minutes. Remove from heat, ladle in a bit of broth to the egg, beat well and return to the pan. Add vinegar. Stir well and serve.
Serves 4
Time to Make 0:00

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