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
- 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.
This recipe is a personal recipe added by ollieandmax and has not been tested or endorsed by MyRecipes.
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Lamb and Apricot Stew/Tagine Recipe at a Glance
- COURSE: Casseroles