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Tagging of lamb
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6 tbs | olive oil |
2 kg boneless lamb cut into 2-3 cm cubes | |
3 large | onions finely chopped |
4 garlic cloves chopped | |
3 tsp | Moroccan spice |
1 tsp | gound cumin |
2cm piece fresh root Ginger | |
4 | plum tomatoes, skinned, deseeded and chopped |
500 ml | light chicken stock |
200 g | ready to eat dried apricots |
Sea salt | |
pepper |
Fry lamb implode oil to seal. Remove meat then add onions, garlic, Moroccan spice, cumin & Ginger
Add tomatoes, wine, stock and lamb, bring to boil and simmer for 2 hours
Add dried apricots and check seasoning. Cook for a further 20 mins or until lamb is tender.
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