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Moroccan Lamb Tagine

kept byKos

1 lamb stock cube, crumbled
75g dried apricots, halved
1 tbsp clear honey
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
1 tbsp olive oil
400g lamb neck fillet, trimmed and cut into 3cm pieces
1 onion, finely chopped
1 red pepper, chopped into 1cm pieces
400g tin chickpeas
For the almond and coriander topping:
25g flaked almonds
1 garlic clove, crushed
30g pack coriander, finely chopped
For the couscous
150g couscous
1 chicken stock cube
½ tsp smoked paprika



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