Instructions 1. Heat the oil and saute the onion until lightly browned, about 4-5 minutes. Add the remaining ingredients except the almonds, and stir to blend. 2. Lock the lid in place and bright to high pressure over high heat. Adjust heat to maintain high pressure and cook for 12-17 minutes. Let

Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that

Method 1. Preheat the oven to 150C/300F/Gas2. 2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. 3. Heat 1 tbsp olive

This fragrant Moroccan lamb stew is slow cooked with aromatic spices to give a delicious, mellow flavour. Preparation time: 20 minutes, Cooking time: 1 hour 40 minutes, Calories per serving: 370

One of probably an infinite number of versions of a classic Middle Eastern dish, combining savory spices, fruits, and, of course, lamb. This is not a particularly cheap dish to make -- especially with the saffron -- but it's worth it.

Mrouzia Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to