Lamb tagine with apricots, chickpeas and mint yogurt.
Cover the unfrozen lamb tagine with aluminum foil and cook in the oven at 350 degrees for 10-15 minutes. Garnish with pickled carrots and fresh mint before serving. Serve the mint yogurt sauce on the side.
Delivered fresh. Can be stored in the refrigerator for 3 days or in the freezer for 3 months.