To make the lamb sauce, heat the oil in a large saucepan and fry the onions and carrot with a pinch of salt for 8–10 minutes, or until softened. Add the mince, spice blend and garlic to the pan ...

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.

but don't skip the harissa sauce. It takes all of 30 seconds to stir together and it’s a fantastic little finish to the dish.

In this Moroccan lamb I have used loins, as there is absolutely no waste and no fat, which makes them perfect for quick cooking and slicing straight onto the plate. Aubergines are best well-cooked ...

You can season the lamb with ras el hanout, an aromatic Moroccan blend that typically includes at least seven spices. Normally, we prefer the richer flavor of concentrated tomato paste ...

I love Moroccan food and hope to travel there one ... I like fruit and meat together but I know a lot of people don't. I buy the lamb already diced from the supermarket but otherwise you can ...