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Annabel Karmel
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Moroccan Lamb Tagine

Make your tagine a day before so the flavours of the lamb, spices & apricots have time to mature & meld together.

Dairy-free
Egg-free
Gluten-free
Nut-free
Prep Time: 10 minutes
Cook Time: 100 minutes
Serves: 4-6
Great for:  18 Months-2 Years Kids - 2-4 Years Kids 4+ Years Grown Up Entertaining
Suitable for Freezing
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Ingredients
2 tbsp oil
1kg lamb neck fillet, diced
2 onions, sliced
1 clove garlic, crushed
1 tbsp fresh ginger, grated
2 tsp cinnamon
1 tbsp ground cumin
1 tbsp ground coriander
1 ½ tbsp tomato puree
400g chopped tomatoes
6 dried apricots, chopped
1 ½ tbsp honey
juice of half a lemon
Method
  1. Pre-heat the oven to 160C / 325 F.
  2. Heat 1 tbsp of oil in a casserole. Brown the lamb in batches. Set aside.
  3. Heat the remaining oil in the pan, add the onion, garlic and ginger and fry for 3 to 4 minutes. Add the spices, tomatoes, puree, apricots, honey and lemon. Stir and add the lamb. Bring up to the boil. Cover and simmer on the hob or in the oven for 1 ½ hours until tender. Season to taste.

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