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 ...

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 ...

A fish tagine, for instance ... butter and cinnamon. 2. Cut the lamb shanks into pieces. Peel and finely slice the onions. 3. Heat three tablespoons of vegetable oil in a cooking pot.

lamb, or chicken. What makes their versions better than the hundreds of others in Paris is their use of the absolute best produce, meats, and spices sourced from a who’s-who of French suppliers ...

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 ...

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.

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 ...

A fish tagine, for instance, might feature flaky white fish paired ... Boil prunes in water for five minutes and cook them in a syrup made with sugar, butter and cinnamon. 2. Cut the lamb shanks into ...

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 ...