Plus again tending to the stock, cooking it a bit longer and then skim and strain our much loved white chicken stock. Remember be careful when straining the stock so the bones don't bang together and cloud the stock. Because of all the love and care, the stock of our table did indeed come out quite nicely.
And on top of that start a delicious lamb dish with prunes, chilli, loads of spices and coriander. Here you must bare in mind when browning the meat not to scorch it and deglaze after each batch. More about that tomorrow when we actually finish this dish.
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