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2 packs Waitrose 4 Welsh Lamb Leg Steaks
2 tbsp Cooks' Ingredients Ras El Hanout
1 tbsp dried mint
30g plain flour
2 tbsp olive oil
2 Large onions, finely sliced
3 garlic cloves, crushed
250ml lamb stock
400g can essential Waitrose chopped tomatoes
1 stick cinnamon
1 tbsp orange blossom honey
100g dried apricots, chopped
110g pack pomegranate seeds
1/2 x 25g pack mint, leaves stripped
1 lemon, zested
Preheat the oven to 150°C, gas mark 2. In a bowl, toss the lamb steaks with the ras el hanout, mint, and flour, and season generously.
Heat the oil in a flameproof casserole dish and fry the meat over a high heat in batches to seal and brown. Remove from the dish with a slotted spoon and set aside.
Add a little more oil to the dish if needed and fry the onions in the remaining flour and spice mix until golden and soft. Add the garlic and continue to cook for 1 minute. Return the lamb to the dish along with the stock, tomatoes, cinnamon stick and honey.
Bring the tagine to the boil, cover with a lid and place in the oven to cook slowly for 2 hours, until the meat is tender. Half an hour before the end of cooking, stir in the apricots.
Serve the tagine scattered with the pomegranate seeds, mint leaves and lemon zest.
Typical values per serving when made using specific products in recipe
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