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Lamb tagine

Ingredients

• olive oil
• 1kg lamb neck fillet, cut into chunks
• 2 onions, halved and thinly sliced
• 3cm piece ginger, finely grated
• 1 tbsp tomato purée
• 350ml chicken stock
• 10 cherry tomatoes
• 1 stick cinnamon
• 10 ready-to-eat dates, halved
• 10 green olives, cracked and halved
• buttered couscous and coriander to serve
• MARINADE
• a bunch coriander, finely chopped
• 2 tsp hot smoked paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 lemons, juiced
• 2 cloves garlic, crushed

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