Tag: Morocco

Lamb Shoulder with Ras el Hanout

I’m not at all sure this is a genuine Moroccan approach but the intention is clearly Moroccan. Very slow cooking is definitely my preferred method with lamb shoulder ‘cos it makes for a meltingly tender result. The Moroccan flavourings used

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Preserved Lemons

Preserved lemons are, in my view, indispensible in the making of tagines. You can buy them bottled in supermarkets but these are a pale shadow of those you make yourself. Fortunately they are very easy to make requiring no more

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Moroccan Spiced Lamb Shanks

One of Mr. Slater’s, thus far unadulterated by myself. A warm, cozy, comforting meal for dismal winter evenings. Planning serves: 2 preparation time: 15 mins cooking time: 3 hrs Ingredients 2 lamb shanks 1 tbs flour salt & pepper olive

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Lamb Tagine

Being a firm favourite both of Moroccan tagine flavours and of lamb, this is a frequent part of our diet. It is an excellent way of using shoulder of lamb. Planning serves: 4 preparation time: 30 mins cooking time: 2

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Fish Tagine

Any excuse at all to use some home-made preserved lemon or lime is welcome. In my view, they are the reason for eating so many tagines. This fish version benefits from quite strongly flavoured fish, such as gurnard or mackerel.

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Chicken Tagine

On a visit to Uzès in France one year, we ate lunch at a Moroccan restaurant serving tagines. I became completely hooked and tagines have become a regular part of our diet. Preserved lemons are, in my view, so essential

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