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Lamb tagine with peas, preserved lemon, and olives from The New Book of Middle Eastern Food by Claudia Roden

  • saffron
  • ground ginger
  • lamb legs
  • green olives
  • tomatoes
  • peas
  • dried red pepper flakes
  • store-cupboard ingredients

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Notes about this recipe

  • chriscooks on November 01, 2015

    Easy and very good. Also works with chicken thighs, cut up. I have used salted Meyer lemons instead of regular ones, which changes the flavor a bit but not much. The amount of water is way too much unless you want soup. Can use canned tomatoes out of season.

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