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1. In a large Dutch oven over medium heat, add 2 tablespoons olive oil and toss half the lamb cubes in oil; brown lamb on all sides (5 to 7 minutes). Remove to a bowl or platter and reserve. 2. Add 2 more tablespoons oil and remaining lamb cubes, browning while stirring constantly (5 to 7 minutes). Push meat to one side and add remaining oil, yellow onions, and garlic. Return reserved lamb cubes to pan and cook until onions are translucent (4 to 5 minutes). 3. Add tomato paste, parsley, salt, pepper, thyme, bay leaves, turnips, and water to cover. Reduce heat to simmer, cover, and cook 1 hour. Cut carrots into 2-inch lengths. 4. After 1 hour add carrots and pearl onions to ragout. Cook 1 hour and 10 minutes more. Serve hot. Recipe By : The California Culinary Academy From: Date: 05/29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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