Michel Roux Jr's lamb with haricot beans
Michel Roux Jr's dish with lamb and haricot beans shows that French food doesn’t have to be time-consuming to prepare
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Ingredients
- 500g dried haricot beans
- 2 onions, peeled and diced
- 1 bay leaf
- 4 garlic cloves, peeled and crushed
- 2 bouquets garnis
- 4 tbsp vegetable oil
- 1.2 kg boned lamb neck or shoulder, cut into 4 cam pieces
- 2 carrots, peeled and diced
- 2 tbsp tomato paste
- Salt
- freshly ground black pepper
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