Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve. Argan oil is a Moroccan oil from the argan tree. You should be able to find it in specialist food shops.

With an emphasis on fresh, seasonal produce and a gesture to its Atlantic coastline, tagine here offers a taste that’s distinct yet unmistakably Moroccan ... (think lamb, chicken and beef ...

Trim the lamb, discarding excess fat. Cut into 1½ inch (4cm) cubes. Mix cinnamon, paprika, ginger, pepper and saffron with 4 tablespoons water. Toss the lamb in this mixture. If you have time ...

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 ...

With an emphasis on fresh, seasonal produce and a gesture to its Atlantic coastline, tagine here offers a taste that’s distinct yet unmistakably Moroccan ... to focus on land-based ingredients (think ...

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 ...