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Lamb, preserved lemon and olive tagine
Fruit and vegetables
1 large
onion
, finely chopped
6–8
garlic
cloves, smashed and skins removed
3 preserved beldi
lemons
, cut in half, flesh spooned out and discarded, skins chopped into chunky pieces
Tins, packets and jars
1 tbsp
ghee
300ml/10½fl oz lamb or
chicken stock
(water is also fine)
150g/5½oz pitted green
olives
(drained weight)
Cooking ingredients
1 tsp
ground ginger
¾ tsp
turmeric
generous pinch of
saffron
, infused in a cup of boiling water (see recipe tips)
Meat, fish and poultry
1kg/2lb 4oz
lamb shoulder
, deboned, meat chopped into large pieces (keep the bone if you have one)
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