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6 Pieces
Recipe By: Abigail Spooner Abi is our Food Assistant and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
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Lamb, Apricot & Chickpea Tagine Recipe

Ingredients

  • 1kg diced lamb, or from a boneless lamb leg joint, excess fat trimmed and cut into 3cm cubes
  • 1 tsp smoked paprika (or see tip in last step)
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 tsp ground ginger
  • juice of 1 orange, plus zest to garnish
  • 3 tbsp olive oil
  • 2 red onions, sliced
  • 2 tbsp plain flour
  • 4 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 500ml lamb or chicken stock
  • 2 cinnamon sticks
  • 150g soft dried apricots, roughly chopped
  • 100g pitted dates, quartered
  • 1 x 400g tin chickpeas, rinsed and drained
  • 100g blanched almonds, toasted and roughly chopped
  • a handful of coriander leaves, roughly chopped
  • a handful of mint leaves, roughly chopped
  • couscous or flatbread

Read Directions

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