For this recipe I kept the lamb on the bone, because it gives more flavour and just for the sheer enjoyment of picking the meat off... If you wanted to serve it to friends as something more elegant, feel free to use neck of lamb without the bone.
Mutton meat is frequently used in Moroccan tagines, known as "Mouton", and it is a rich and flavourful meat. You could make the same tagine with lamb. This is one of my mother's recipes in which all the ingredients used make a delectable combo. If you don't have a tagine, you can use any heavy casserole with a lid, or any heavy-bottomed shallow lidded pan or pot. Remember to cook it on very low heat!
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.
A glorious one-pot lamb tagine made with succulent lamb shoulder, chickpeas and a variety of Moroccan spices. Choose apricots or prunes as your fruity addition - they're both delicious!
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!
Typical Moroccan dish. Chicken is browned, then cooked slowly in the tagine with herbs and spices and served with preserved lemon and green olives.
Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelised pears at the end makes this dish irresistible.
I tasted this chicken tagine in a Moroccan restaurant a few years ago. I liked it so much that I tried to recreate it myself! I found that this version is even better! This tagine is really easy to do, and guests will love it.