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Three Chimneys Inn
Durham, New Hampshire
Layne Thomas, Executive Chef
Place the olive oil into a large hot skillet; add the cubed lamb and lightly brown. When lamb is about halfway cooked, add the brown sugar and tomato juice. Turn heat to medium and add the vegetables and garlic. Turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened. At this point stir in the fresh herbs and dry spices. Emulsify the cornstarch in about two ounces of water and stir it into the stew evenly.
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