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Harissa lamb and aubergine stew
Harissa lamb and aubergine stew
A Moroccan-style stew that can be made up to three days ahead or batch-cooked and stored in the freezer. Defrost, reheat until simmering, garnish and serve with couscous

Recipe by Spencer Lengsfield

time
Serves: 6
Rating:
Love me tender: try the new Taste the Difference slow-cooked meals for two

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