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Lamb Tajine by Michel Roux


Michelin star chef Michel Roux cooks a lamb tajine with turmeric, honey, almonds and more


1 boned lamb shoulder

2 tablespoons olive oil

2 garlic cloves, chopped

3 onions, chopped

2 teaspoons turmeric

2 teaspoons coriander seeds, crushed

2 teaspoons cumin seeds

1 lemon, cut into 8 wedges

1 tablespoon honey

300ml chicken or vegetable stock

50g whole blanched almonds, toasted



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