Lamb Tagine

• 1 pound lamb diced lean
• 1 teaspoon ground black pepper
• 3 teaspoons paprika
• 1 teaspoon ground cinnamon
• 2 teaspoons turmeric
• 1 tablespoon Flora Cuisine
• 1 onion large, chopped
• 1 clove garlic chopped
• 1 3/8 cups dried apricots
• 4 1/3 tablespoons sultanas or raisins
• 2 3/4 tablespoons almonds toasted flaked
• 2 teaspoons honey
• 2 3/8 cups lamb stock
• 2 11/16 cups chopped tomatoes tin
• 2 teaspoons tomato puree
• 1 tablespoon fresh coriander chopped, to garnish
• 1 tablespoon fresh parsley chopped, to garnish

1. Preheat oven to gas mark 3/170u0b0C/150u0b0C fan/325u0b0F.
2. Toss the lamb with black pepper, paprika, cinnamon and turmeric, coating evenly.
3. Heat Flora Cuisine in a casserole dish, add in onion and garlic and fry until softened.
4. Add spiced lamb and fry until the meat is browned, around 5 minutes, stirring now and then.
5. Add in the remaining ingredients, mix well and bring to the boil. Cover and transfer to the oven and cook for 1 hour 30 minutes. Garnish with the fresh coriander and parsley and serve with rice.

lean, ground black pepper, paprika, ground cinnamon, turmeric, cuisine, onion, garlic, apricots, sultanas, honey, lamb stock, tomatoes, tomato puree, fresh coriander, parsley

Taken from www.yummly.com/recipe/Lamb-Tagine-378641 (may not work)