This authentic lamb tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back and let it do its thing. Each serving provides 1205 kcal, 91.3g protein ...

For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for 2-3 minutes, turning regularly. Add the onion, garlic, salt ...

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 ...

If you’re looking to elevate your dinner table with a dish that combines the rich, aromatic spices of Morocco and the ...

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 ...

1.Put all the spices and coriander leaves in a mixing bowl (preferably glass or stainless steel) and mix. Place the meat cubes in the spice mixture and use your hands to rub the spices into the meat.

Tagine is one of them ... After eating a lot of lamb in Marrakesh it made a refreshing change.” To make the chermoula, process all the ingredients with a pinch of salt in a blender until ...

That's what you'll get with Mary Berry's lamb tagine - which 'takes very little time to prepare'. "It takes very little time to prepare with the oven taking most of the strain, but you could also ...