Food & drink,Life and style,Restaurants,Pubs,Chefs,Travel,Food and drink,Meat,Vegetarian food and drink,Dogs,Weekend breaks,Vegetables From pubs in the Highlands to London’s Highbury, a zero-waste eatery
SERVES 3-4 INGREDIENTS 1 kg leg of lamb on the bone, cut to bite-sized pieces • 5 garlic cloves, roughly chopped • 3.5cm piece ginger, roughly chopped • 4 tbsp vegetable oil • 500g tomato, thinly sliced
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