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    What are the signs you are dating a damaged girl/cluster B girl?

    what are the signs?

    love bombing
    clingy/needy
    talks bad about her dad/ex's
    super kinky and/or rough sex
    lots of previous parnters?
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    Indian lamb shank pot roast
    serves
    4
    Prep Time
    -
    Cook Time
    -
    Ingredients
    16
    Difficulty
    Easy


    Ingredients

    2 tbs extra virgin olive oil
    4 lamb shanks
    2 onions, cut into wedges
    10 cardamom pods, lightly crushed
    3 cloves
    3 dried chillies
    6 garlic cloves, crushed
    5cm piece of ginger (25g), sliced
    1 cinnamon quill
    2cm piece of turmeric, grated (or 2 tsp ground turmeric)
    1 tbs curry powder
    2 tsp ground cumin
    2 tsp ground coriander
    400ml coconut milk
    500ml chicken stock
    Basmati rice, chutney, mixed herbs to serve

    Method

    1.
    Preheat oven to 160°C. Heat the oil in a large casserole over medium-high heat. Season the shanks, then cook 8-10 minutes, turning, until well browned. Remove the shanks from the pan and reduce heat to medium. Add the onion and cook 2-3 minutes until softened. Add the cardamom, cloves, chillies, garlic, ginger, and cinnamon. Cook for 2-3 minutes until fragrant. Add turmeric and spices and stir to combine. Add stock and coconut milk.

    2.
    Return the shanks to the pan and add a little water so they are almost covered. Bring to a simmer, cover and place in the oven to roast for 2 hours.
    3.
    Remove from the oven and take off lid. On the stovetop, bring to a simmer and cook until the sauce has reduced and thickened. Season to taste. Serve with basmati rice, chutney and mixed herbs (we used coriander and amaranth).
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