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Lamb Tagine

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Lamb Tagine

Ingredients

  • 4 tbsp light olive oil
  • 2 tbsp tomato puree
  • 2 lb (900 g) stewing lamb, ideally from the shoulder or neck, cut into 2.5 cm (1 in) cubes
  • 2 in (5 cm) piece of orange peel
  • 1 onion, finely chopped
  • 1 cinnamon stick
  • 2 garlic cloves, finely chopped
  • salt and pepper to season
  • 1 tsp ground cumin
  • 3 oz (85 g) pitted prunes, halved
  • 1 tsp ground cinnamon
  • 3 oz (85 g) dried apricots, halved
  • 1/2 tsp ground ginger
  • 2 oz (55 g) blanched almonds, lightly toasted
  • 17 fl oz (500 ml) vegetable or meat stock
  • 1 tsp orange flower water (optional)
  • 1 tbsp clear honey
  • sesame seeds
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