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This recipe uses North African dried spice mixture ras el hanout. We like Bart’s, which is widely available in supermarkets.
PER SERVING 264kcals, 11.7g fat (3.2g saturated), 10.2g protein, 20.4g carbs, 4.7g sugar, 0.2g salt, 2.6g fibre
Make it veggie: Omit the lamb and add an extra tin of chickpeas. In step 1, whizz three-quarters of the mixture rather than half, then continue as in the recipe.
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