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	<title>Digital Anachronism &#187; Moroccan</title>
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	<link>http://www.digitalanachronism.co.uk</link>
	<description>Panem et circenses</description>
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		<title>Kefta Tagine</title>
		<link>http://www.digitalanachronism.co.uk/477-kefta-tagine</link>
		<comments>http://www.digitalanachronism.co.uk/477-kefta-tagine#comments</comments>
		<pubDate>Sun, 14 Dec 2008 23:03:09 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[> 2 hours]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[lamb]]></category>

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		<description><![CDATA[An aromatic Moroccan dish, basically it’s meatballs in a spicy tomato sauce. Tastes bloody marvellous. You can make it with either lamb or beef mince.

Ingredients:
Meatballs:
250g Lamb or Beef mince
3 tbs Bread crumbs
1 tbs Olive oil
1 tsp Cumin
1 tsp Coriander
2 tsp Paprika
2 tsp Flat leaf parsley (finely chopped)
1 tsp Chilli flakes
1 tsp Salt
1 Egg
Sauce:
2 tins Chopped [...]]]></description>
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		<title>Lamb Tagine</title>
		<link>http://www.digitalanachronism.co.uk/104-lamb-tagine</link>
		<comments>http://www.digitalanachronism.co.uk/104-lamb-tagine#comments</comments>
		<pubDate>Sun, 30 Nov 2008 23:51:16 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Main]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[lamb]]></category>

		<guid isPermaLink="false">http://digitalanachronism.co.uk/?p=104</guid>
		<description><![CDATA[This is a delicious, aromatic dish from Morocco, great with couscous or bulgur wheat. You need a really big pot for this, a big stock pot or such is good.
Serves 6–8
Ingredients:
2kg  Lamb shoulder,excess fat removed, boned and cut into large pieces
4 tbs flour, salt and pepper
450g Carrots, cut into 2cm pieces
1 Onion, roughly chopped
400g [...]]]></description>
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