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.

Trim the lamb, discarding excess fat ... Taste and adjust seasoning. While the tagine is cooking, scoop out the flesh out of a preserved lemon, chop up the peel. Fry the almonds in the oil ...

Serve it spooned over your favourite rice or couscous side dish. Tip: Try this easy tagine with lamb or veal for a different meat option. In a shallow Dutch oven or tagine pot, heat oil over ...

Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa honey, apricots and ...

Check occasionally. Ladle the cooked tagine into a warm serving bowl. Sprinkle the herbs and almonds over the lamb. Serve with couscous or brown rice. Preheat the oven to 160°C. Place the lamb ...