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Moroccan Spiced Lamb with Sweet Vegetable Stew

Moroccan Spiced Lamb with Sweet Vegetable Stew

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Moroccan food has been heavily influenced by Berber, Moorish and Arab countries over the centuries and is alive with interesting flavours, textures and fragrance. For the linguists amongst us, we’ve used a mixture of kamoun (cumin), kharkoum (turmeric) and skinjbir (ginger), combining it with Morocco’s national delicacy, couscous, to transport your taste buds to the Middle East. To speed the cooking time a little we recommend getting on with the meatballs while you cook the veg. Yalla!

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Ingredients
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Nutritional information/ per serving
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/ per serving
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
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