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Rick Stein Lamb Tagine with Apricots
Ingredients
  • 2 tbsp olive oil
  • 750g lamb neck fillet, cut into chunks
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 level tbsp ras-el-hanout
  • 400g tin of chopped tomatoes
  • 1 tbsp honey
  • 15 dried apricots, halved
  • salt and black pepper
  • subheading: For the couscous:
  • 400ml just-boiled water or stock
  • 200g couscous
  • Handful of fresh coriander, chopped, plus extra to garnish
  • 40g flaked almonds
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