For the tagine, heat the oil in a medium-sized tagine, or a deep, heavy-based, lidded casserole. Add the lamb leg and fry for 2-3 minutes, turning regularly. Add the onion, garlic, salt ...

Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste. Serve the tagine garnished with parsley and mint leaves.

It's probably safe to say there aren't many people outside of North Africa who have a tagine, the clay or ceramic pot used to cook the aromatic meat and vegetable stew of the same name.

I am, of course, talking about tagine. At the heart of Morocco’s culinary ... tend to focus on land-based ingredients (think lamb, chicken and beef), Casablanca occasionally incorporates seafood ...