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Lamb and Rice Tagine Recipe - Great British Chefs

Date Added: 1/3/2021    Source:

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  • Lamb and rice tagine
  • 400g of lamb shoulder, diced into 3cm cubes
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 cardamom pods
  • 1 tsp ras el hanout
  • 3 small onions, diced (or 1 large onion)
  • 500g of lamb stock, or chicken stock
  • 750ml of water
  • 250g of brown basmati rice
  • 75g of dried cherries
  • 200g of baby spinach, or chopped regular spinach
  • 20g of tarragon leaves, picked
  • To serve
  • yoghurt

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