Lamb and rice tagine with dried cherries from Great British Chefs - Chef Recipes by Helen Graves

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Notes about this recipe

  • veronicafrance on October 14, 2018

    This was acceptable but I wouldn't make it again. I was attracted by a one-pot dish as it was getting late, but it's not normal to put rice _in_ a tagine. I didn't have brown rice, so I put in long-grain for less time than specified. I also cut down the liquid drastically, and the end result was very soupy and didn't look attractive (but the soup did taste nice!).

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