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Ingredients
US|METRIC
7 SERVINGS
- 4 garlic cloves
- 2 shallots (finely chopped)
- 1 red chilli (long, chopped)
- 1 bunch coriander (finely chopped)
- 1.2 kilograms diced lamb
- 1 Tbsp. olive oil
- 4 tsp. Ras el hanout spice mix
- 450 grams carrots (cut into bite sized chunks)
- 200 brown onions (cut in half and sliced)
- 6 waxy potatoes (small, peeled and cut in half)
- 400 grams sweet potatoes (peeled and cut into large pieces)
- 400 grams tomatoes (whole)
- 75 grams dried apricots (tip: look out for sulphur free, naturally dried)
- 2 Tbsp. honey
- 1 1/2 chicken stock (lt good quality)
- 1 lemon (zested)
- 3 bay leaves
- 1 tsp. sea salt
- 450 grams chickpeas (Pangkarra retorted, drained)
- 1 bunch coriander leaves (for serving)
- 1 pomegranate (seeds for serving, optional)
- natural yoghurt (for serving, optional)
- lemon wedges (Fresh, for serving, optional)
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