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Algerian Lamb Stew

January is a great month to cook some warming freezer fillers – which you can simply reheat on a cold night and indulge in pure comfort food.
I typically make a big batch of pasta sauce in January, some warming soups and at least one or two curries and spiced stews. This Algerian lamb stew is such a fragrant dish that freezes beautifully and that tastes even better when reheated, as all the spices have had their time to infuse. A beautiful meat stew with warming spices and sweetness from prunes and pears. Lovely!

January 22, 2017
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