Tagine is one of them. You’ll end up with more spice mix than you need, but the leftovers will stay fragrant in a jar for up to two months, and are a fabulous addition to dishes like the pea ...

This authentic lamb tagine recipe will take you to slow-cooked ... Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

For the chicken tagine, heat a large heavy-bottomed saucepan ... Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste. To serve, pile the tabbouleh ...

I make my own ras-el-hanout, the North African spice mix, on occasion. The ingredients are all listed in my recipe for lamb shank and date tagine, and all you have to do is mix them together.

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 ...

Travel to the Maghreb with our Kefta Tagine recipe! An ultra-easy dish to make, consisting of ground beef meatballs with ...