Slow-Simmered Moroccan Lamb Tagine with Potatoes & Peas
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Slow-Simmered Moroccan Lamb Tagine with Golden Potatoes, Sweet Peas & Aromatic Spices – A Hearty North African Classic
I still remember the first time I watched my mother prepare a tagine in our kitchen in Marrakech. She would layer the fragrant spices with such care — turmeric, ginger, cinnamon — each one telling a story of Morocco’s rich culinary heritage. Now, as a professional cook living in New York City, I’ve adapted her cherished recipe into this Moroccan lamb tagine recipe with golden potatoes and sweet peas, a version that has become a cold-weather staple in my Harlem apartment. This slow cooked lamb tagine is the kind of meal that fills your home with warmth and your heart with comfort.
Imagine tender chunks of lamb shoulder, simmered for hours until they practically melt on your tongue, nestled among buttery Yukon Gold potatoes that have soaked up every drop of the aromatic broth. The sweet peas add a pop of bright green color and a gentle sweetness that balances the warm, earthy spices. Every spoonful delivers layers of flavor — a whisper of cinnamon, the golden glow of turmeric, the gentle heat of paprika. This lamb tagine with potatoes and peas is the definition of soul food, Moroccan style.
What sets this authentic Moroccan tagine apart is the method. While many recipes rush the process, I insist on a slow, gentle simmer that allows the collagen in the lamb to break down into silky richness. My training at Le Cordon Bleu in Paris taught me the importance of patience in braising, and my mother’s kitchen taught me that the best Moroccan cooking is made with love and time. In this post, I’ll walk you through every step, share my tested pro tips from years of making this dish, and help you avoid the common mistakes that can turn a tagine from spectacular to just okay. Let’s get started!
Why This Moroccan Lamb Tagine Recipe Is the Best
The Flavor Secret: My version of this aromatic lamb stew starts with a proper spice bloom. I toast the ground ginger, turmeric, paprika, cumin, and cinnamon in olive oil before adding any liquid — this simple French technique, which I learned in Paris, unlocks the spices’ essential oils and deepens their aroma in a way that raw spices simply cannot achieve. It’s the same principle behind blooming spices in ghee for Indian cooking, and it works beautifully here.
Perfected Texture: The key to a truly memorable slow cooked lamb tagine is the lamb-to-broth ratio. I use lamb shoulder (not lean leg) because its higher fat content and connective tissue break down during the long simmer, creating a luscious, almost velvety sauce. The potatoes are added at just the right moment — late enough that they hold their shape but early enough to absorb all that spiced goodness. The peas go in at the very end to preserve their color and sweetness.
Foolproof & Fast (for a Tagine): While this is a slow-cooked dish, my method is designed for the home cook. I’ve streamlined the steps so you get all the depth of an authentic Moroccan tagine without any complicated techniques. I also share my favorite shortcut — using a heavy Dutch oven instead of a traditional clay tagine — which makes this recipe accessible to anyone with a good pot. Whether you’re a beginner or an experienced cook, you’ll find my instructions clear and reassuring.
Moroccan Lamb Tagine Recipe Ingredients
I source my lamb from the farmers market at Union Square on Saturday mornings, where the pasture-raised meat has a depth of flavor that truly makes a difference. The spices I buy from a little shop on Atlantic Avenue in Brooklyn that imports directly from Morocco. But don’t worry — all of these ingredients are available at any well-stocked US grocery store. Here’s what you’ll need:
Ingredients List
- 2 lbs (900 g) lamb shoulder, cut into large 2-inch chunks
- 2 tablespoons olive oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon salt (plus more to taste)
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 can (14.5 oz) diced tomatoes, drained
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup frozen sweet peas
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 preserved lemon, rinsed and chopped (for authentic tang)
- Optional: 1/4 cup green olives (for briny depth)
Ingredient Spotlight
Lamb Shoulder: This is the hero of the dish. Lamb shoulder has ample marbling and connective tissue, which breaks down during the long simmer into a rich, gelatinous sauce. Look for pieces with some fat cap intact — it adds flavor and moisture. If you can only find boneless shoulder, that works beautifully too. Avoid lean cuts like leg or loin, which will toughen and dry out.
Yukon Gold Potatoes: These golden potatoes are the perfect choice for this lamb tagine with potatoes and peas. They have a waxy, buttery texture that holds up well during simmering without turning mushy. Their natural sweetness complements the warm spices. If you can’t find Yukon Golds, use red potatoes or fingerlings — just avoid russets, which will disintegrate.
Sweet Peas: Frozen peas are actually superior to fresh for this dish because they are flash-frozen at peak sweetness. They add a bright, fresh note and a burst of color that contrasts beautifully with the rich, golden broth. Add them at the very end of cooking so they stay vibrant and slightly firm.
Preserved Lemon (optional but recommended): If you can find preserved lemons, this authentic Moroccan tagine will reach another level. The salty, tangy, slightly funky flavor of preserved lemon is a hallmark of Moroccan cooking. Rinse off the pulp, chop the peel finely, and stir it in just before serving. It adds a brightness that lifts the entire dish.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Lamb shoulder | Beef chuck, cut into chunks | Beef is richer and slightly less tender; still delicious |
| Yukon Gold potatoes | Red potatoes or sweet potatoes | Sweet potato adds more sweetness and a softer texture |
| Frozen sweet peas | Fresh peas (blanched) or edamame | Fresh peas are sweeter; edamame adds earthiness |
| Preserved lemon (optional) | Fresh lemon zest + 1 tsp salt | Lacks the fermented tang but still brightens the dish |
How to Make Slow-Simmered Moroccan Lamb Tagine — Step-by-Step
Making this slow cooked lamb tagine is a labor of love, but I promise you — every minute is worth it. Follow these steps, and you’ll be rewarded with a dish that tastes like it simmered all day in a Moroccan souk.
Step 1: Prepare the Lamb
Pat the lamb chunks dry with paper towels. Season generously with salt and black pepper. Let the meat sit at room temperature for 15 minutes — this helps it brown better. Drying the meat is crucial; if it’s wet, it will steam rather than sear, and you’ll lose that deep, caramelized flavor that makes this aromatic lamb stew so special.
💡 Stella’s Pro Tip: Take the lamb out of the fridge 30 minutes before cooking. Cold meat lowers the pan temperature and won’t brown as nicely.
Step 2: Build the Aromatic Base
Heat the olive oil in a heavy Dutch oven or tagine base over medium heat. Add the sliced onion and cook, stirring occasionally, for 6–8 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more until fragrant. This gentle sweat builds the foundation of flavor for your Moroccan lamb tagine recipe.
⚠️ Common Mistake to Avoid: Don’t rush the onions. If they brown too quickly, the bitterness will overpower the sweet onion flavor. Keep the heat medium-low and stir often.
Step 3: Sear the Lamb
Add the lamb chunks to the pot in a single layer (work in batches if needed). Sear for 3–4 minutes per side until deeply browned. This step builds the rich, savory foundation of the lamb tagine with potatoes and peas. Remove the lamb to a plate and set aside. Don’t crowd the pan — if you add too much meat at once, it will release steam and won’t brown properly.
💡 Stella’s Pro Tip: Use tongs to turn the meat, not a fork. Piercing the meat releases juices that you want to keep inside.
Step 4: Slow-Simmer
Reduce the heat to medium-low. Add the ground ginger, turmeric, paprika, cumin, and cinnamon directly to the pot. Stir constantly for 30 seconds until the spices are fragrant and toasted. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot — that’s pure flavor! Return the lamb to the pot, add the drained diced tomatoes, and bring to a gentle simmer. Cover tightly and cook on the lowest possible heat for 1 hour 45 minutes, stirring once or twice.
⚠️ Common Mistake to Avoid: Boiling the tagine instead of simmering it. The liquid should barely bubble — a gentle shiver on the surface. If it’s boiling, the lamb will toughen instead of becoming tender.
Step 5: Add Potatoes and Peas
After 1 hour 45 minutes, add the potato chunks to the pot, pushing them down into the liquid. Cover and simmer for another 30–35 minutes, until the potatoes are fork-tender but still hold their shape. In the last 5 minutes of cooking, stir in the frozen peas — they only need a few minutes to warm through and turn bright green.
💡 Stella’s Pro Tip: Cut your potatoes into uniform 1-inch pieces so they cook evenly. If you’re using sweet potatoes, add them 10 minutes later than the Yukon Golds, as they cook faster.
Step 6: Rest and Serve
Remove the pot from the heat and let it rest, covered, for 10 minutes. This resting time allows the flavors to meld and the juices to redistribute. Taste and adjust salt and pepper. If using preserved lemon or olives, stir them in now. Garnish generously with fresh cilantro and parsley before serving.
⚠️ Common Mistake to Avoid: Serving too quickly after cooking. That 10-minute rest is essential — it’s the difference between a good slow cooked lamb tagine and an unforgettable one. The sauce thickens slightly, and the flavors become harmonious.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prepare & season lamb | 15 mins | Lamb at room temp, dry surface |
| 2 | Sauté onion & garlic | 7–9 mins | Onions translucent, garlic fragrant |
| 3 | Sear lamb | 6–8 mins total | Deep brown crust on all sides |
| 4 | Bloom spices & simmer | 1 hr 45 mins | Lamb tender, sauce aromatic |
| 5 | Add potatoes & peas | 30–35 mins | Potatoes tender, peas bright green |
| 6 | Rest & garnish | 10 mins | Sauce slightly thickened, flavors melded |
Serving & Presentation
I love serving this authentic Moroccan tagine the way my mother did — in a wide, shallow bowl with a side of fluffy couscous or warm crusty bread to soak up every drop of the spiced sauce. The golden potatoes and sweet peas make it a complete meal on its own, but a simple side of steamed couscous or saffron rice turns it into a feast. In my NYC apartment, I often serve it with a dollop of labneh or Greek yogurt on the side for a cool, creamy contrast.
For presentation, I arrange the lamb and potatoes in the center, spoon the peas over the top, and finish with a generous sprinkle of fresh cilantro and parsley. If I’m feeling fancy, I add a few thin wedges of preserved lemon and a handful of green olives around the edges. The colors are stunning — deep amber from the spices, golden from the potatoes, bright green from the peas, and pops of yellow and green from the garnishes. It’s a dish that looks as beautiful as it tastes.
A tagine is inherently a communal dish — meant to be shared with family and friends. I love bringing this to potlucks and dinner parties in Brooklyn, where it always gets rave reviews. Serve it with confidence, and watch everyone go back for seconds.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Couscous, saffron rice, warm pita, or crusty bread | Soaks up the rich, spiced sauce perfectly |
| Sauce / Dip | Labneh, Greek yogurt, or harissa paste | Cool, creamy contrast to the warm spices |
| Beverage | Mint tea, full-bodied red wine (Syrah), or sparkling water with lemon | Mint tea is classic; Syrah complements the lamb and spices |
| Garnish | Fresh cilantro, parsley, preserved lemon wedges, green olives | Adds freshness, tang, and visual appeal |
Make-Ahead, Storage & Reheating
This Moroccan lamb tagine recipe is one of those magical dishes that tastes even better the next day. I often make it on a Sunday for easy weeknight dinners. The flavors continue to develop as the tagine sits in the refrigerator, making it a perfect make-ahead meal for my busy NYC schedule. Here’s my tested guide for storing and reheating:
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | Up to 4 days | Reheat gently on stovetop over medium-low heat, adding a splash of broth if needed |
| Freezer | Freezer-safe container or zip-top bag | Up to 3 months | Thaw overnight in fridge; reheat on stovetop or in a 325°F oven for 20 minutes |
| Make-Ahead | Dutch oven or tagine | Up to 2 days in advance | Prepare through step 5, cool, refrigerate; reheat and add peas when serving |
My favorite way to reheat this slow cooked lamb tagine is on the stovetop in the same Dutch oven. Add a splash of chicken broth or water to loosen the sauce (it thickens as it sits), cover, and heat over medium-low for 10–15 minutes, stirring once. The peas may lose a bit of their bright green color upon reheating, so if you’re reheating leftovers, consider adding a fresh handful of frozen peas at the end to revive that fresh pop of color.
If you’re making this ahead for a dinner party, I recommend completing the entire recipe through step 5 (including the peas) up to 2 days in advance. When you’re ready to serve, gently reheat and add the fresh herb garnish just before bringing it to the table. Your guests will never know it wasn’t made that day — and you’ll get to enjoy the party instead of being stuck in the kitchen!
Variations & Easy Swaps
Over the years, I’ve developed several variations on this lamb tagine with potatoes and peas to keep things interesting. Here are my favorite ways to change it up, depending on the season, my mood, or what’s in my fridge.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Chicken Tagine | Replace lamb with bone-in chicken thighs | Lighter option, quicker cooking | Easy — cook time reduced to 45 mins |
| Vegetarian Tagine | Replace lamb with chickpeas and sweet potatoes | Plant-based, budget-friendly | Easy — cook time reduced to 25 mins |
| Spicy Harissa Tagine | Add 2 tbsp harissa paste with the spices | Heat lovers, North African flavor boost | Easy — no extra prep needed |
Chicken Tagine Variation
For a lighter take, substitute bone-in, skinless chicken thighs for the lamb shoulder. Brown the chicken skin-side down until golden, then remove and add to the pot after the spices bloom. Simmer for only 40–45 minutes, then add the potatoes and cook for another 20 minutes. The result is a quicker Moroccan lamb tagine recipe that still delivers deep, aromatic flavor. I learned this shortcut during a busy weeknight when I was short on time but craving that warm spice blend.
Vegetarian Tagine — Gluten-Free & Dairy-Free
To make this authentic Moroccan tagine vegetarian, replace the lamb with 2 cans of drained chickpeas and use sweet potatoes instead of Yukon Golds. Omit the chicken broth and use vegetable broth instead. Simmer for just 25 minutes total — just long enough for the sweet potatoes to become tender and the chickpeas to absorb the aromatic spices. This version is naturally gluten-free and dairy-free, and it’s every bit as satisfying as the original. I’ve served it to meat-eaters who didn’t miss the lamb at all!
Spicy Harissa Tagine — A Flavor Twist
For those who love heat, stir in 2 tablespoons of harissa paste along with the ground spices in step 4. Harissa is a Tunisian chili paste made from smoked red peppers, garlic, and spices. It adds a smoky, fiery depth that pairs beautifully with the sweetness of the peas and golden potatoes. I discovered this combination at a Moroccan street food stall in the East Village, and it’s been a favorite ever since. If you like a milder heat, start with 1 tablespoon and taste before adding more.
What is the best cut of lamb to use for a slow-simmered Moroccan tagine?
The best cut of lamb for a slow-simmered Moroccan tagine is lamb shoulder. Lamb shoulder has a higher fat content and more connective tissue than lean cuts like the leg or loin. During the long, gentle simmer, the collagen in the shoulder breaks down into gelatin, creating a rich, silky sauce and meat that becomes fall-apart tender. Boneless lamb shoulder is convenient and easy to cut into chunks, but bone-in shoulder pieces add even more flavor to the broth. If you can’t find lamb shoulder, beef chuck is an excellent substitute, though it will produce a slightly different flavor profile. Avoid lean cuts at all costs — they will toughen and dry out during the extended cooking time.
Can I substitute the golden potatoes with another vegetable in this lamb tagine recipe?
Absolutely — you can substitute the golden potatoes with several other vegetables in this lamb tagine with potatoes and peas. Sweet potatoes are my top recommendation; they add a natural sweetness that complements the warm spices beautifully. Red potatoes or fingerlings also work well and hold their shape similarly to Yukon Golds. If you want to skip the potatoes entirely, try butternut squash, carrots, or parsnips — these root vegetables caramelize nicely in the spiced broth and add their own sweetness. Just be mindful of cooking times: sweet potatoes and squash cook faster than Yukon Golds, so add them 10–15 minutes later. If you’re looking for a lower-carb option, cauliflower florets or turnips are excellent choices, though they’ll need about 15 minutes less cooking time than potatoes.
How long does it take to cook a Moroccan lamb tagine with potatoes and peas on the stovetop?
On the stovetop, a traditional Moroccan lamb tagine with potatoes and peas takes approximately 2 hours and 15 minutes of active cooking time, plus a 10-minute rest before serving. The breakdown is as follows: 15 minutes to prepare and season the lamb, 7–9 minutes to sauté the onions and garlic, 6–8 minutes to sear the lamb, 1 hour and 45 minutes of gentle simmering for the lamb alone, and then 30–35 minutes more after adding the potatoes. The peas go in during the last 5 minutes. The key is maintaining a very low heat — the liquid should barely bubble. If you use a heavy Dutch oven, you can achieve excellent results. Remember that the tagine continues to develop flavor as it rests, so don’t rush the final step.
What aromatic spices are essential for an authentic Moroccan lamb tagine?
For an authentic Moroccan lamb tagine, the essential aromatic spices are ground ginger, turmeric, paprika, ground cumin, and cinnamon. These five spices form the backbone of Moroccan cuisine and create the warm, complex flavor that makes this dish so distinctive. Ground ginger adds a gentle heat and brightness; turmeric provides a golden color and earthy depth; paprika contributes a mild sweetness and rich red hue; cumin brings its signature earthy, slightly citrusy note; and cinnamon offers a subtle warmth and sweetness that ties everything together. Some cooks also add a pinch of saffron for luxury and a deeper golden color, or a touch of ras el hanout (a Moroccan spice blend) for additional complexity. However, the five core spices are non-negotiable for an authentic result.
Can I make this Moroccan lamb tagine recipe in a slow cooker or Instant Pot?
Yes, you can adapt this Moroccan lamb tagine recipe for both a slow cooker and an Instant Pot, though the stovetop method yields the deepest flavor. For a slow cooker: complete the steps of seasoning, sautéing onions and garlic, and searing the lamb in a skillet on the stovetop first, then transfer everything (including the broth and tomatoes) to the slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours, adding the potatoes during the last hour and the peas during the last 10 minutes. For an Instant Pot: use the sauté function for the onions, garlic, and lamb, then add the remaining ingredients. Pressure cook on high for 40 minutes, allow a natural release for 15 minutes, then add the potatoes and cook on sauté for 15–20 minutes until tender. Stir in the peas at the end.
What should I serve with Moroccan lamb tagine to make it a complete meal?
Moroccan lamb tagine is a complete meal on its own, thanks to the protein (lamb) and vegetables (potatoes and peas). However, it’s traditionally served with couscous — either plain steamed couscous or a more elaborate version with raisins and toasted almonds. The fluffy grains are perfect for soaking up the aromatic sauce. Saffron rice, warm pita bread, or crusty artisan bread are also excellent choices. For a fresh contrast, I recommend a simple side salad of cucumber, tomato, and red onion with a lemon vinaigrette. A dollop of labneh or Greek yogurt adds a cool, creamy element that balances the warm spices. For beverages, Moroccan mint tea is the classic pairing, but a full-bodied red wine like Syrah or Grenache also works beautifully.
Can I freeze Moroccan lamb tagine with potatoes and peas?
Yes, Moroccan lamb tagine with potatoes and peas freezes exceptionally well, making it a perfect candidate for meal prep. To freeze, allow the tagine to cool completely to room temperature (but don’t let it sit out for more than 2 hours). Transfer it to a freezer-safe container or heavy-duty zip-top freezer bag, removing as much air as possible to prevent freezer burn. The tagine will keep for up to 3 months in the freezer. When you’re ready to eat it, thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Note that the peas may lose some of their bright green color after freezing and reheating, so I recommend stirring in a fresh handful of frozen peas during the last few minutes of reheating to revive that fresh pop of color.
How do I prevent the potatoes from turning mushy in a slow-cooked lamb tagine?
The key to preventing mushy potatoes in a slow-cooked lamb tagine is timing and potato choice. First, choose the right potato: waxy varieties like Yukon Gold, red potatoes, or fingerlings hold their shape much better than starchy russets. Second, add the potatoes at the correct time — they should go in about 30–35 minutes before the end of cooking, not at the beginning. This gives them enough time to become tender and absorb the flavors without breaking down. Cut the potatoes into uniform 1-inch chunks for even cooking. Finally, simmer gently — if the liquid is boiling vigorously, the potatoes will agitate and fall apart. The liquid should barely bubble. If you’re making the tagine ahead and reheating it, the potatoes will continue to soften, so it’s normal for them to be slightly softer on day two, but they should still hold their shape.
What is the difference between a tagine cooked in a clay pot versus a Dutch oven?
The traditional clay tagine pot (with its distinctive conical lid) and a heavy Dutch oven both produce excellent results, but they have distinct differences. A clay tagine is designed for low, slow cooking over a gentle heat source. The cone-shaped lid traps steam, which then condenses and drips back down, self-basting the meat and creating a very moist cooking environment. The clay also imparts a subtle earthy flavor. However, clay tagines are fragile and cannot be used on high heat or on modern glass-top stoves without a heat diffuser. A Dutch oven, on the other hand, is more versatile and durable. It can be used on any stovetop and in the oven, and it provides excellent heat retention and even cooking. While it doesn’t have the same steam-trapping cone, you can achieve very similar results by cooking with the lid tightly closed on the lowest possible heat setting. For a home cook, I recommend starting with a Dutch oven — it’s more practical and yields equally delicious results.
Can I add dried fruits like apricots or prunes to this lamb tagine?
Yes, dried fruits like apricots, prunes, or dates are a wonderful addition to a Moroccan lamb tagine and are very traditional in some regional variations. The natural sweetness of dried fruits balances the warm, savory spices and adds a lovely chewy texture. If you’d like to add dried apricots, add 1/2 cup of chopped dried apricots (or whole prunes) during the last 30 minutes of cooking alongside the potatoes. This allows them to plump up in the broth without becoming too soft. For a more pronounced sweet-savory contrast, you can also add a tablespoon of honey or date syrup along with the dried fruits. I particularly love adding dried apricots in the spring when I want a brighter, fruitier note. If you’re using prunes, they add a deeper, almost wine-like sweetness that’s lovely in the colder months. Just be aware that the tagine will become slightly sweeter, so adjust the salt accordingly.
Share Your Version!
I absolutely love hearing from you — there’s nothing better than knowing my recipes are being made in kitchens across the country. If you try this Slow-Simmered Moroccan Lamb Tagine with Golden Potatoes, Sweet Peas & Aromatic Spices, please come back and leave a star rating and a comment below. Tell me what you thought, how you customized it, and whether you added any of the variations I suggested. Your feedback helps other readers know what to expect and gives me so much joy!
And if you share a photo on Instagram or Pinterest, please tag @leosfoods so I can see your beautiful creation. I love to repost and share the amazing dishes you make. My question for you is: Did you try the preserved lemon or the harissa variation? I’d love to know which version spoke to you! From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Slow-Simmered Moroccan Lamb Tagine with Golden Potatoes, Sweet Peas & Aromatic Spices
Ingredients
- 2 lbs (900 g) lamb shoulder, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
Instructions
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