Moroccan Lamb Tagine

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1 cup pomegranate-cherry juice

2 tablespoons flour

1 teaspoon apple pie spice

1 teaspoon salt

1 teaspoon ground black pepper

3 pounds lamb shoulder steaks or lamb stew meat

2 Granny Smith apples (1 pound total), cut into eighths

1 cup prechopped onion

1/2 cup raisins

2 tablespoons preminced oil-packed garlic

1/2 cup chopped fresh cilantro (optional)

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