If you’re looking to elevate your dinner table with a dish that combines the rich, aromatic spices of Morocco and the delightful contrast of sweet dried fruits, this Moroccan Lamb Tagine with ...

Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve. Argan oil is a Moroccan oil from the argan tree. You should be able to find it in specialist food shops.

The tender, slow-cooked lamb in this cherished Moroccan dish takes on a fruity avatar thanks to a garnish of apricots, olives and lemon Ingredients 1kg boneless lamb leg or shoulder, cubed 3 tsp ...

With an emphasis on fresh, seasonal produce and a gesture to its Atlantic coastline, tagine here offers a taste that’s ...

Trim the lamb, discarding excess fat. Cut into 1½ inch (4cm) cubes. Mix cinnamon, paprika, ginger, pepper and saffron with 4 tablespoons water. Toss the lamb in this mixture. If you have time ...

A popular dish, tagine is traditionally made in a ceramic ... cloves A pinch of organic saffron 1 tbsp preserved lemon 2 tbsp Moroccan spices (a blend made using equal proportions of brown sugar ...

Though recipes often call for lamb, we’re sharing five twists ... Ross says: “The sweet, aromatic flavours of this tagine typify Moroccan cooking, as does the use of dates or other dried ...

Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you ...