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Lamb and Pea Tagine

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“Similar to a dish I ate in Malaysia recently. Simple flavours but delicious.”
READY IN:
2hrs 30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Put the meat in a large pot with the oil, onion, salt and pepper, ginger, harissa or chili powder, and saffron.
  2. Cover with water and cook, covered, for 1½-2 hours or until the meat is very tender, adding water to keep it covered in its sauce.
  3. Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.
  4. Serve with warmed flat bread and over cous cous if you wish.

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