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Quick Lamb Tagine
- 350g lamb fillet, sliced
- 400g can chopped tomatoes
- 410g can prunes, drained and stoned
- 250g cous cous
- 2 Tbsp olive oil
- 2 tsp Ras el Hanout or Moroccan Spice Blend
- 400ml boiling water
- Juice and rind of a lemon
- 1 Tbsp fresh mint, chopped
- Pinch of salt
Directions:View on BBC Good Food
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