Lamb tagine is taken to new heights with the addition of quince. A Moroccan friend gave me this recipe, so it is sure to be authentic. Serve with your favourite couscous for a fabulous meal.
Recipe by: Diana
Slow cooking till the beef is nearly falling apart is the secret to this melt-in-the-mouth tagine. Prunes add some sweetness and with the addition of butternut squash and chickpeas, it's truly an all-in-one meal!
Recipe by: iain27
An aromatic North African-style casserole, richly flavoured with dried fruits and warmly spiced with ginger and cinnamon. The sweetness of the honey tempers the fiery harissa, and chickpeas add a high fibre carbohydrate to the dish.
Recipe by: Maggie Pannell
Typical Moroccan dish. Chicken is browned, then cooked slowly in the tagine with herbs and spices and served with preserved lemon and green olives.
Recipe by: Marocgourmet
This tagine is really easy to do. It is a perfect tagine for beginners! If you do not have a tagine, you can prepare it in a casserole like I do. It will still be delicious. I always taste the tagine and season with salt at the end as the preserved lemons and olives are already well salted.
Recipe by: Bruno