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Dish by dish, you'll get there in the end!
Cook the lamb bones in 1/2 litre of water and salt over a low heat for half an hour.
Add the 3 peeled onions whole and the peeled carrots, cut into large pieces, the cabbage chopped into small pieces and the chopped-up green beans. Add the 3 cloves of garlic, cut them into thin slices and cook over a low heat for one hour until all the vegetables are cooked.
Remove the bones and grind them to a purée, add 4 spoonfuls of peanut butter, the juice of one lemon and half a cup of white rice. Add salt and pepper to taste, etc. Serve.
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