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Slice the lamb into thin strips. Combine all the marinade ingredients, add the lamb, tossing well to coat. Cover and leave for 1 hour or refrigerate overnight. When ready to cook, heat a wok over a ...

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Preheat the oven to 180˚C. Combine all the dry ingredients and the lemon zest in a large bowl and rub with your fingertips to infuse with the lemon oil. Add the apples and turn to coat in the flour.

Put the yeast and warm water in a small jug and stir to dissolve. Place the flour in the bowl of a stand mixer fitted with a dough hook. Turn the speed on to medium-low and, with the mixer running, ...

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