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Lamb Tagine & Cous Cous

Lamb Tagine & Cous Cous

Serves 10-12
6-9 tbsp chilli- infused rapeseed oil
2.2kg stewing lamb, diced
6 medium onions, chopped (3 red, 3 white)
6 cloves of garlic, finely chopped or crushed
3 sticks celery, chopped
2 tsp ground cinnamon
1 tsp turmeric
Salt and black pepper
1 x 400g can of chopped tomatoes
500ml water
250g dried apricot

Heat a third of the chilli-infused oil in the base of the buffet pan, on the Boiling Plate and fry off a third of the meat until lightly browned. Strain into a basin and repeat the frying process twice more, so all the meat is lightly coloured. In the liquid remaining in the pan heat the chopped onion, garlic
and celery for 3-4 minutes then add the cinnamon and turmeric. Season with salt and black pepper, to taste. Add the tomatoes and water, bring to the boil then simmer for 10 minutes. Stir in the apricots (if you use ‘ready-to-eat’ apricots add them 30 minutes before serving!) and cover with the buffet
pan lid.

2, 3, 4 and 5 oven AGA: Transfer to the Simmering Oven and cook for around 3 hours, until the meat is tender. Accompany with couscous – 500g of couscous reconstituted will fit into the lid of the buffet pan, garnish with toasted almonds and green olives.

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