This authentic lamb ... spice mix. Cover and leave overnight in the fridge. Preheat the oven to 150C/300F/Gas2. Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetable) oil in a large casserole ...

Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines ... and with the couscous alongside. This recipe can be made up to a day ahead and ...

Cover with lid. Gently boil for 12 to 15 minutes, or until lamb is tender. Remove from heat. Serve casserole with couscous. The post Moroccan Lamb and Chickpea Casserole appeared first on New Idea.

this recipe is one of the first I created and mastered. I love Moroccan food and hope to travel ... but I know a lot of people don't. I buy the lamb already diced from the supermarket but ...

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 ...

Harira is a traditional Moroccan soup ... a delicious vegetarian version. The recipe for harira below is slightly different as it includes lamb. The recipe is modified from the New York Times ...