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Simplified Cassoulet
January 18, 2012

I used lamb and almost ruined it by not sealing the pot completely when braising it at 450 degrees. Despite not having the whole portion of lamb, once I'd burned it, the cassoulet turned out quite good. The portions are huge. A half recipe was several meals for my husband and me, even having seconds. Next time I will braise the lamb at a lower temperature so as not to burn it.

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