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.

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 ... Taste and adjust seasoning. While the tagine is cooking, scoop out the flesh out of a preserved lemon, chop up the peel. Fry the almonds in the oil ...

Uncover, and toss lightly with a fork. Place a tagine (or large heavy-bottomed casserole) at least 10 inches in diameter over high heat, and add the oil. Season the chicken generously with salt ...

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 ...

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 ...