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Lamb Tagine with Prunes | by Neeta Lind
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Lamb Tagine with Prunes

tagine of leg of lamb deboned cooked slowly with Ras el Hanout, ginger, saffron onions, prunes, quinces “in season” and garnished with roasted almonds

 

www.fassiarestaurant.com/

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Uploaded on August 19, 2014