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Ingredients
7 servings
Dry Marinade
2Red Onions
grated coarsley
6garlic cloves
finely chopped
4 Tbspolive oil
½ tspsalt
1 ½ tspground cumin
1.5 TSPground ginger
black pepper
1 pinchsaffron
crushed
Sauce
Final additions
Instructions
Marinade
Step 1
Mix marinade, add meat and live in fridge for 24 hours or overnight
When ready to cook
Step 2
Heat frying pan with oil and brown meat
Step 3
Return meat to tagine and pour sauce ingredients over
Step 4
Cook in slow 140°C for 2 hours
Step 5
Using a spoon carefully discard fat from surface using a spoon
Step 6
Remove 10 tbsp of sauce into a small pan.
Step 7
Replace tagine in oven and continue to cook slowly until meat is very tendee
Step 8
Add prunes/apricots, cinnamon sticks and orange zest to small pan of sauce and simmer for 10 mins
Step 9
Remove zest and sticks
Step 10
Return sauce to tagine
Step 11
Serve with couscous
Notes
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