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Lamb Tagine With Carrots And Fennel

4 faves
Nutrition per serving    (USDA % daily values)
CAL
621
FAT
163%
CHOL
65%
SOD
14%

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Ingredients for 10 servings

4 pounds lamb shoulder, trimmed of large chunks of fat and cut into 3-inch pieces

1 teaspoon paprika

1/2 teaspoon smoked paprika

2 pinches saffron

1 onion, grated

6 cloves garlic, roughly chopped

1 teaspoon freshly ground black pepper

1 cinnamon stick

pinch cumin

1/2 teaspoon turmeric

2 teaspoons ginger

1/2 cup olive oil

salt

1 pound carrots, peeled and cut into sticks

2 large fennel bulbs, trimmed and cut into 8 wedges each

1/3 cup black olives, pitted and haved

juice of 1 lemon

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