Ingredients
- 500g lamb mince
- 2 heaped tsp ras el hanout
- Himalayan or celtic sea salt & freshly ground black pepper
- 1 tbsp tomato puree
- 90g dried apricots chopped
- 170-200g of natural yoghurt
- 1 heaped tsp of harissa paste
- Juice of half a lemon
- Fresh mint to serve
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