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Harissa Lamb Tangine With Apricots

Prep
Cook
Serves 4people
Ingredients
1
tbsp olive oil
2
lb (4 oz) lamb neck fillet, cut into 1 1/4 inch cubes
1 1/2
tbsp butter
1/2
tsp ground ginger
1/2
tsp ground cinnamon
1
onion, halved, thinly sliced
1
handful cilantro, roots cleaned and finely chopped, leaves coarsely chopped
1
pinch saffron threads, soach in 2 teaspoons hot water
7
oz dried apricots
2
tbsp harissa paste
1/2
cup blanched almonds, toasted couscous, and toasted sesame seeds, to serve
Directions
1.
Heat oil in a frying pan over medium-high head. Season the lamb with salt and pepper. In batches, cook the lamb for 5 minutes until browned. Transfer to the slow cooker.
2.
Reduce the heat to medium and add the butter, ginger, cinnamon, onion, and cilantro roots. Cook for 3 minutes until the onion is slightly softened. Transfer to the slow cooker. Stir in the saffron and its soaking liquid, along with the apricots, harissa paste, and 1/2 cup of water. Cook on low for 7 hours until the meat is tender.
3.
Stir in the cilantro leaves and almonds, then serve with couscous and sesame seeds.

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