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Moroccan mutton
1 1/2 lbs diced mutton
1 1/2 tablespoons flour
3 tablespoons vegetable oil
2 medium onions(sliced)
2 green peppers (de-seeded and sliced)
420 ml vegetable stock
1 tablespoon grated root ginger
1 teaspoon ground ginger
2 large pinches of saffron
6 oz dried apricots (chopped)
2 tablespoons lemon juice

Toss the meat in seasoned flour and fry quickly in a pan in a little oil to seal and brown. Now place in casserole and brown the onions and pepper in the pan with a little more oil if necessary and add to the meat. Now put ginger, stock and seasoning into the casserole and bring all to simmering point. Crush saffron with pestle and mortar

and add this too. Cook for 3 hours at 300F Gas 2 150C. Now add the apricots and lemon juice and cook for a further 15 minutes. Adjust seasoning and serve piping hot with rice or couscous.
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