Mechoui is the Moroccan barbecue dish that you need to try if you ever get a chance to. Usually, a whole lamb is cooked in a ...

Preheat the oven to 170˚C/325˚F/Gas Mark 3. Brown the lamb shanks in the little olive oil in a frying pan over a medium-high heat. Remove to a heavy, casserole dish - pour off the excess fat.

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.

Slow cooking defines Moroccan cooking - the dominant meat used there is lamb. Lamb dishes are particularly good made the day before, as any fat rises to the surface and sets so it can easily be ...

robust dish forged from a richly seasoned sauce that embraces cubes of lamb — or other meats in different instances. Like bisteeya, it focuses on Moroccan essentials like cinnamon, saffron ...

In this Moroccan lamb I have used loins, as there is absolutely no waste and no fat, which makes them perfect for quick cooking and slicing straight onto the plate. Aubergines are best well-cooked ...