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Ingredients
  • 2 lamb shanks
  • 2 large tomatoes, chopped to small pieces
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon fennel seed
  • 5 cm knob ginger, chop into chunky pieces
  • 2 thai bird's eye chili, chopped (I don't de-seed my chili, as I like them hot)
  • 1 cinnamon stick
  • 1 tablespoon olive oil
  • 500 ml chicken stock
  • 50 g dried apricots, chopped
  • 50 g dried figs, chopped
  • 1 tablespoon almond halve
  • 2 tablespoons honey
  • 1 bunch of chopped fresh coriander
  • 200 g couscous
  • salt
  • grounded black pepper
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