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Moroccan Lamb Stew

Nutrition per serving    (USDA % daily values)
CAL
429
FAT
101%
CHOL
49%
SOD
15%

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Ingredients for 10 servings

250 g button mushrooms , halved

2 garlic cloves , minced in food processor

salt , to taste

2 (400 g) cans chopped tomatoes

2 small courgettes , cut into chunks

2 tablespoons tomato paste (to taste)

1 1/2 kg lamb necks , fillets, cut into chunks (5 neck fillets, 3 pounds)

3 tablespoons moroccan seasoning, approx, to taste (ras al hanout or Reason to Season)

1 (400 g) can chickpeas , drained

1 tablespoon olive oil , to brown meat, to taste

1 onion , halved and slivered very finely (huge)

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