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.

Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you ...

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 ...

Casablanca’s take on Morocco’s most iconic dish – and how to make it - Amira Arasteh dives into the magic of tagine. In Casablanca, this culinary staple is reimagined with a cosmopolitan edge – think ...

Though recipes often call for lamb, we’re sharing five twists ... Ross says: “The sweet, aromatic flavours of this tagine typify Moroccan cooking, as does the use of dates or other dried ...

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 ...

When you purchase through links on our site, we may earn an affiliate commission. Dating back centuries, tagine pots are a vessel traditionally used to cook the North African dish of the same name.