"This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine..."
INGREDIENTS
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1 tablespoon canola oil
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2 pounds boneless leg of lamb, cut into 1-inch cubes
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1 large onion, chopped
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1/4 cup all-purpose flour
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3 cups chicken broth
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2 large leeks (white portion only), cut into 1/2-inch slices