Lamb Leg Diced 500g

Tasty Moroccan Lamb Tagine

Ingredients

• 4 teaspoons oil
• 500g diced lamb
• 400ml chicken stock
• 2 small onions, chopped
• 100g pitted prunes
• 80g dried apricots, halved
• 2 tablespoons tomato paste
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1⁄4 cup toasted slivered almonds

1. Heat the oil in a large saucepan.
2. Add the meat in small batches, and cook over a medium heat until well browned.
3. Return all the meat to the pan.
4. Add all the remaining ingredients (except the almonds) and season with pepper.
5. Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
6. Garnish with the almonds, and serve with rice or couscous.

Per 100g: 

Calories: 133 Total Fat: 4.4g Carboydrates: 0g Fiber: 0g Protein: 20.4g

Shelf Life: 7 days