Lamb and Apricot Stew/Tagine

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  • 250g Lamb Stewing meat Cubed
  • 1 Leek Fine Slice
  • 1 Clove Garlic Chopped
  • 2 Tsp Moroccan spice -Ras El Hanout
  • 1 Tbsp Tom Puree
  • 5 Dried Apricots Quartered
  • 300ml Chicken Stock
  • 1 Tbsp Chopped Ginger


  1. Brown the meat off in a casserole dish and remove. Fry the leek, Ginger and Garlic in a little oil for 5 mins, add the spice, tom puree, apricots, and the stock. Mix together and put the meat back in the pan. Cook in the oven for 25-45mins 160-180c.
December 2011

This recipe is a personal recipe added by ollieandmax and has not been tested or endorsed by MyRecipes.

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