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  • 500g lamb mince
  • 1 brown onion, peeled, coarsely grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 cup fresh coriander, chopped
  • 20g butter
  • 1 tablespoon olive oil
  • 2 teaspoons fresh ginger, finely grated
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon ground turmeric
  • 250ml (1 cup) Massel chicken style liquid stock
  • 1 tablespoon lemon juice
  • Pan-fried lemon slices, to serve (see Notes)
  • Buttered steamed couscous, to serve
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