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Ingredients

• 2 tablespoons olive oil
• 500 g lean boneless lamb (such as leg), cubed
• 1 onion, chopped
• ¼ teaspoon saffron threads
• 2 cups (500 ml) diluted salt-reduced or homemade vegetable stock, hot
• 1 tablespoon tomato paste
• 1 orange, zest cut into strips
• ¼ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground coriander
• ½ teaspoon harissa, or to taste
• 1 tablespoon honey
• 16 pickling onions or small shallots, peeled
• â…” cup (125 g) pitted dried dates
• 1 cup (125 g) dried apricots
• 2 × 400 g cans chickpeas, drained and rinsed
• 2 tablespoons chopped walnuts

Description

An Aromatic North African-style Casserole, Richly Flavoured With Dried Fruits And Warmly Spiced With Ginger And Cinnamon. The Sweetness Of The Honey Tempers The Fiery Harissa, And Chickpeas Add High-fibre Carbohydrate To The Dish.

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