I am, of course, talking about tagine. At the heart of Morocco’s culinary wonderland is a dish so iconic it doubles ... on land-based ingredients (think lamb, chicken and beef), Casablanca ...

A roast leg of lamb is a joy at any time time of year, not least the traditional Easter feast, writes Caroline Hennessy ...

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.

This Moroccan vegan tagine is full of flavour, quick and easy to make for a midweek meal yet impressive enough to serve at a dinner party. Each serving provides 536 kcal, 19g protein, 72g ...

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 ...

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 ...

These tagine recipes are the ultimate seasonal ... This could go well on the side of a meatier dish like the Middle Eastern Lamb with Prunes, Mint and Pistachios (see page 195) or makes a well ...

That's what you'll get with Mary Berry's lamb tagine - which 'takes very little ... cooker to make it even more convenient." Despite this dish taking under half an hour to prepare, you'll need ...