Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa honey, apricots and ...

Slow cooking defines Moroccan cooking - the dominant meat used there is lamb. Lamb dishes are particularly good made the day ... Serve the tagine with diced preserved lemon and couscous.

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 ...

Tagine, a North African stew, is distinguished by the conical, earthenware pot in which it is cooked. The heavy cone-shaped lid helps trap steam so moisture trickles back down into the stew.

These tagine ... as good. Typically, tagines feature less expensive cuts of meat as the elongated cooking times are ideal for tenderising tougher cuts. Though recipes often call for lamb, we ...

Kefta Tagine is a lamb meat keto-friendly Moroccan food dish fitted for your low-carb lifestyle And fantastic dinner hosting ...