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Lamb and Butternut Squash Tagine

kept byfogey

800 g legs of lamb diced into 3 cm chunks
1½ tablespoons Olive Oil
1 large Onion sliced
2 large cloves Garlic crushed
1 teaspoon ground Cinnamon
1½ teaspoons cumin seeds
1 teaspoon ground Ginger
2 good pinches Saffron
410 g can Chickpeas drained
450 ml lamb stock
400 g can peeled plum tomatoes
200 g Cous cous
30 g sunflower seeds
25 g pack fresh Coriander roughly chopped
15 g fresh Mint roughly chopped
550 g Butternut Squash peeled and cut into 2cm chunks
salt and freshly ground black pepper



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