Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads. In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout ...

The warm flavors of Morocco come to life in this spaghetti squash, a low-carb alternative to a pasta bake. You can swap the ...

Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the tagine, place a large frying pan over a high heat.

It is the perfect way to switch up dinner with a dish that still feels familiar. From shepherd’s pie to burgers, there are so many recipes where ground lamb can serve as a lean and delicious ...

Moroccan meatball tagine with couscous is achievable ... Now, in addition to the garlic and the onion, I make these with lamb. - Oh, nice. - And, but if you wanted to use beef, you certainly ...

This is a heavenly combination of soft lamb meatballs in tomato sauce with the silkiness of the spaghetti. Try this delicious recipe high on tomatoes and herbs. Heat a frying pan and add the oil and ...

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.

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.

United Airlines is officially the only U.S. airline to offer service to Morocco after its first flight to Marrakech from ...

Ground lamb is great in everything from British shepherd's pies to boldly spiced Middle Eastern kofta. Swap it into any recipe that calls for ground beef and instantly add an earthy, gamey flavor.

Make the meatballs: Put the lamb in a large mixing bowl, cover the bowl with plastic wrap, and pop it into the freezer until the edges get crunchy, about 1 hour. Toss the lamb well with the salt ...

I get excited by vegetables, and I love learning new ways to cook them. I've always been inspired in my cooking by other cultures. In this recipe, you'll see crossovers; the same herb or ...