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Lamb and Apricot Tagine

Eb Gargano
  • 90 minutes
  • Serves 4

INGREDIENTS

800 g

Lamb neck

12

Dried apricots

3 cloves

Garlic

3

cm Ginger

1

Onion, large

1

tin Tomatoes

1

Couscous

1/2 tsp

Cinnamon

1 tsp

Coriander seeds, ground

1 tsp

Paprika

1/2 tsp

Salt

1 tsp

Turmeric

2 tbsp

Olive oil

1 tsp

Cumin, ground