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Lamb stuffed matzo dumplings in artichoke and pea soup
Fruit and vegetables
1 medium
onion
, finely chopped
1 bunch fresh
parsley
, finely chopped
green
chilli
, finely chopped (to taste)
4 fresh
artichokes
, peeled and trimmed (reserve trimmings)
1 large
onion
, finely chopped
150g/5½oz
celeriac
, finely diced
2
garlic
cloves, finely chopped
2
celery
stalks, cut into 2cm/1in pieces
handful fresh
dill
, roughly chopped
Tins, packets and jars
270ml/9½fl oz hot
chicken stock
2 litres/3½ pints
chicken stock
Cooking ingredients
1–2 tbsp
olive oil
½ tsp
ras-el-hanout
½ tsp ground
cumin
salt
, to taste
50ml/2fl oz
olive oil
salt and freshly ground
black pepper
, to taste
½ tsp
turmeric
4
bay leaves
salt and
white pepper
, to taste
Dairy, eggs and chilled
2–3 free-range
eggs
Meat, fish and poultry
300g/10½oz
lamb
mince
Other
4 tbsp fine
matzo
meal
½ tsp ground black peper
200g/7oz fine
matzo
meal
1–2 tbsp olive oil
250g/9oz fresh
peas
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