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Moroccan Lamb Tagine by BBC

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Moroccan Lamb Tagine by BBC

 1 tsp cayenne pepper
 2 tsp ground black pepper
 1 ½ tbsp paprika
 1 ½ tbsp ground ginger
 1 tbsp turmeric
 2 tsp ground cinnamon
  1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)
 2 large onions, grated
 2 tbsp olive oil
 2 tbsp argan oil
 3 cloves garlic, crushed
 570 ml pint tomato juice
 2400 g tinned chopped tomatoes
 28 ¾ dried apricots, cut in half
 27 ½ dates, cut in half
 27 ½ sultanas or raisins
 28 ⅓ flaked almonds
 1 tsp saffron stamens, soaked in cold water
 600 lamb stock
 1 tbsp clear honey
 2 tbsp coriander, roughly chopped
 2 tbsp flat leaf parsley, roughly chopped
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Nutrition Facts

Servings 0