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Chicken Tagine with Pomegranate

From: Kitchen Hero: Great Food for Less

This is also good served with bulgur wheat.

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From: How to Cook Well, with Rory O'Connell

Moroccan food is one of the great cuisines of the world and in the hands of the skilled and knowledgeable cook strikes a beautiful balance of sweetness, saltiness, sourness and heady aromatic flavours. In Morocco this soup is traditionally served to break the fast during the holy month of Ramadan. There are thousands of different recipes for the soup, with each household adding their own twist. I prefer to use lamb rather than beef and find a more balanced flavour is achieved. This is a purely personal preference - and I don't think there is a right or a wrong combination of ingredients. You may find the addition of the rice at the end of cooking to be an unusual choice, but it gives a velvety finish to the soup. Sometimes the rice is replaced with tiny bits of pasta, like orzo. This soup is substantial - I like to serve it with lots of fresh chopped coriander and a lemon wedge on the side. The warmer the weather, the more inclined I am to squeeze a little juice into the soup.

Bobotie

From: The Afternoon Show

A casserole with minced beef and an egg topping.

Chicken biryani

From: Rachel Allen: Easy Meals

Try this delicious Indian chicken dish

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One of the most widely eaten Indian dishes in the world! A delicious smooth lentil based curry that melts in your mouth!

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The perfect filling for Indian crispy pancakes.

Lamb and Sweet Potato Curry

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A warming meal, perfect to make a big batch for a crowd




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