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Heat the oil in a medium-large casserole dish over a high heat. Season the lamb and add to the dish, frying for 3-4 minutes until all the cut surfaces are thoroughly browned. Add the carrots and fry for another 3-4 minutes.
Add the tomatoes, stew base, chickpeas, apricots and 300ml water. Bring to a vigorous simmer, then lower the heat to a gentle simmer, cover and cook for 45 minutes. Uncover, stir, and simmer for a final 15 minutes, until the lamb is cooked through and tender. Serve the tagine with couscous, coriander and yogurt, if liked, and season with a little black pepper.
LEFTOVERS
Chantenay carrots
These diminutive delights are wonderful roasted with honey and thyme, or use them in a soup with cumin and a pinch of ginger.
Typical values per serving when made using specific products in recipe
Energy | 1,911kJ/ 457kcals |
---|---|
Fat | 21g |
Saturated Fat | 7g |
Carbohydrates | 42g |
Sugars | 29g |
Fibre | 10g |
Protein | 20g |
Salt | 1g |
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