Lamb Tagine

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David Lebovitz
Nutrition per serving    (USDA % daily values)
CAL
267
FAT
58%
CHOL
28%
SOD
49%

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Ingredients for 6 servings

1 lamb shoulder, cut into 6 pieces (have the butcher do it)

vegetable oil

1 medium onion, minced

1½ cups (375 ml) chicken stock (or water)

1 teaspoons dried ginger

1½ teaspoons coarse salt, plus more if necessary

1 teaspoons turmeric

2 teaspoons sweet paprika

2 cinnamon sticks

freshly ground black pepper

1 bunch cilantro (coriandre), rinsed and tied with a string

20 threads of saffron

juice of ½ lemon

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