Apricot lamb tagine.  Despite the strong flavours in the sauce the taste of the lamb still came through and it really works well in this dish. Of course I served the lamb tagine on a bed of light and fluffy whole wheat couscous and I garnished it with some chopped cilantro and pistachios.

Apricot lamb tagine. Despite the strong flavours in the sauce the taste of the lamb still came through and it really works well in this dish. Of course I served the lamb tagine on a bed of light and fluffy whole wheat couscous and I garnished it with some chopped cilantro and pistachios.

Moroccan Lamb Meatballs. These lamb meatballs are simple to make and there are some fabulous spices in these flavour packed meatballs | Sprinkles and Sprouts

Moroccan Lamb Meatballs. These lamb meatballs are simple to make and there are some fabulous spices in these flavour packed meatballs | Sprinkles and Sprouts

Best lamb shank recipe ever, and I've tried a lot. I've been making it so long, I don't remember where I got it, but everyone who's tried it loves it and has asked for the recipe.

Best lamb shank recipe ever, and I've tried a lot. I've been making it so long, I don't remember where I got it, but everyone who's tried it loves it and has asked for the recipe.

This classic Moroccan dish combines sweet and savory flavors. Recipe includes directions for preparing in a tagine, pot or pressure cooker.

This classic Moroccan dish combines sweet and savory flavors. Recipe includes directions for preparing in a tagine, pot or pressure cooker.

NYT Cooking: For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half...

NYT Cooking: For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half...

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