Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends a glazed ...

Doesn't tagine sound so much nicer than casserole? And this recipe tastes better than a casserole too! Melt the butter in a frying pan, add the sliced quinces and sauté until they are well coloured on ...

Full flavoured: Zaalouk (Moroccan eggplant and tomato salad) served with bread as an appetiser or to accompany the main dish. Photo: Rohan Thomson Easy and delicious: Moroccan lamb tagine with carrots ...

½ cup hot water, plus warm water for rehydrating raisins 3 large red onions, 1 grated, and 2 thinly sliced, divided 2 teaspoons Moroccan spice mixture (see below) ¼ teaspoon cayenne Pinch saffron ...

1. Trim any excess fat from the lamb. Cut the chops into 1½-inch chunks with bones. 2. Soak the raisins in warm water for 15 minutes to rehydrate. 3. Meanwhile, place the lamb, grated onion, Moroccan ...

Wolfert recommends a glazed earthenware or Flameware tagine, or a 10- or 11-inch Spanish cazuela with a cover. She also recommends using a heat diffuser for slow, steady cooking (especially if using ...