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Serves 2

350g lamb diced
14 dried apricots roughly chopped
1 red chilli chopped
1 white onion roughly diced
2 garlic cloves grated
1 cinnamon stick
1/2 tsp ground coriander
Pinch of saffron if you have
4 cloves
1 tbsp tomato purée
1 red pepper cut into strips
400g can of chopped tomatoes
300ml of chicken stock
200g chick peas
Flaked almonds

80g giant whole wheat cous cous

Preheat your oven to 150 degrees
Heat a glug of olive oil in a casserole pan and add your diced lamb, brown all over and set aside.
Add your onions, garlic and chilli to the pan adding a little more oil if needed. Cook until soft but not brown.

Add the red pepper and cook for 1 more minute.
Add the cinnamon stick, coriander, cloves, saffron (if using) tomato paste and a good grind of pepper and cook for 1 minute.
Add the tinned tomatoes, lamb, apricots and stock, bring to a boil and then reduce to a simmer.

Cover and pop in the oven for 2 1/2 to 3 hours until the lamb is very tender.
10 minutes before cooking ends, pop in your chick peas and if it’s looking a little too runny, keep lid off.
Pop your couscous in a saucepan, cover with cold water and bring to the boil. Reduce heat to a simmer for 6-7 minutes until tender.

Pop your cous cous in a bowl and top with your tagine. Sprinkle with flaked almonds.


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