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The Elling's Recipe for Lamb Tagine (serves 4)

     

Ingredients:

   

1 tablespoon olive oil
600g diced leg of lamb
400g pack of fresh vegetable casserole mix available from most supermarkets
2 teaspoons Bart Ras El Hanout spice mix
1 tablespoon of tomato puree
500ml of cold water
1 tablespoon of clear honey
100g soft apricots, halved



 
  1. Heat the oil in a heavy based casserole dish
  2. Add the lamb and fry until golden on all sides
  3. Add the vegetable stew mix, spices, tomato puree and seasoning and cover with cold water
  4. Bring to the boil, reduce the heat and simmer gently for 1 and a half hours until the lamb is tender. Stir occasionally
  5. Add the honey and apricots to the pan and return to the heat for a further 30 minutes
  6. Serve with couscous
     
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