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Daniele
Moroccan leg of lamb
Stewed leg of lamb with onion, garlic, apricots, orange, saffron, ras el hanout, harissa, honey and tomato.
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Ingredients
Directions
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Chop the onion and finely chop the garlic. Cut the apricots into pieces. Grate the orange zest of the orange and squeeze out the fruit.
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Put the onion, garlic, saffron, ras el hanout and harissa in the slow cooker.
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Add the orange juice and rasp, honey, apricots, raisins and tomato cubes.
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Season with salt and pepper.
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Add the leg of lamb and spoon over. Put the lid on the pan and leave on the high setting for about 4 hours until the meat falls apart.
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Pull the meat apart with two forks in tufts and stir through the sauce.
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Nutrition
633Calories
Sodium17% DV402mg
Fat51% DV33g
Protein90% DV45g
Carbs12% DV36g
Fiber12% DV3g
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