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Moroccan lamb tagine

This fragrant Moroccan lamb stew is slow cooked with aromatic spices to give a delicious, mellow flavour.
Preparation time: 20 minutes, Cooking time: 1 hour 40 minutes, Calories per serving: 370

ingredients

serves 4
low fat cooking spray
450 g (1 lb) lean lamb leg steak, cubed
1 large onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground ginger
1 lamb stock cube, dissolved in 600 ml (20 fl oz] boiling water
100 g (3 1/2 oz) ready to eat dried apricots
100 g (3 1/2 oz) couscous
salt and freshly ground black pepper
fresh coriander sprigs, to garnish

method

1. Heat a large, heavy based saucepan and spray it with low fat cooking spray. Add the lamb, a handful at a time, until it is browned on all sides.

2. Add the onion and cook for 2 - 3 minutes, and then add the cinnamon, ground coriander and ginger. Cook for another 2 minutes.

3. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for about 1 1/4 hours until the meat is very tender.

4. Add the apricots to the stew and cook, uncovered, for another 15-20 minutes, so that the liquid reduces.

5. Meanwhile, prepare the couscous according to the pack instructions.

6. Season the lamb with salt and pepper and serve it with the couscous, garnished with fresh coriander sprigs.

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