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Lamb, squash & apricot tagine
- 2 tbsp oil
- 1 large onion , finely chopped
- 2 garlic cloves , finely chopped
- 1 tbsp ras-el-hanout
- 1 tsp ground coriander
- 600g lamb leg, diced into 2cm pieces, excess fat trimmed
- 200g butternut squash , diced
- 200g soft dried apricots
- 400g can chopped tomatoes
- 500ml lamb or beef stock
- zest 1 lemon
- small bunch coriander
- couscous and natural yogurt , to serve
Directions:View on BBC Good Food
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