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.
When I made this dish I left the kitchen window open. The smell attracted several neighbours, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with couscous for a hearty and delicious meal.
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.
Lamb tagine is terrifically warming and elegantly spiced. This is an easy tagine recipe that you can prepare for midweek, or for guests. If you do not have a tagine, use a casserole and the end result will still be delicious!
This recipe is done in no time thanks to the pressure cooker, perhaps one of the most under-utilised kitchen tools! Serve this tagine with couscous or bulgur for a fantastic Moroccan feast.
This lightly spiced tagine is super easy to do. Check the tagine while it is cooking to make sure that there is enough water. Lamb and prunes go very well together and everyone will enjoy this dish! Serve with couscous.
This Middle Eastern-inspired stew is made in a large saucepan, but the results are still superb. The lamb is succulent and tender and goes well with couscous.
Ras el hanout is a Moroccan blend of spices often found in tagines, giving the dish an absolutely gorgeous flavour! It can be found in some large supermarkets or shops, or you can make your own (the blend contains cardamom, cinnamon, cloves, coriander, cumin, nutmeg, turmeric and ground black pepper). Merguez sausages can be found at some butchers or ordered online.
Capture the atmosphere of Morocco with this filling stew of lamb, fruit and vegetables, served with fluffy couscous.
Tagines are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton) that will do very well.
This lamb dish is a cracker when I invite people round to my house. Everybody says, "cook lamb tagine again!" so it sort of stuck!!
This is a gorgeous, easy and pretty quick version of lamb tagine I make on Valentine's Day.
A delicious Moroccan lamb tagine that's cooked slowly and tastes both sweet and savoury, with prunes and almonds.
Lamb meatballs in a tomato sauce with baked eggs. It sounds weird, tastes great. Kids and grown ups love it - you can make it hotter by adding fresh chilli if you want.