Dry roast the cumin and coriander separately on a dry pan over a medium heat for 3-4 minutes, grind in a pestle and mortar and mix. Sprinkle each lamb chop on both sides with the spice mix.

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 ...

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.

Cover with lid. Gently boil for 12 to 15 minutes, or until lamb is tender. Remove from heat. Serve casserole with couscous. The post Moroccan Lamb and Chickpea Casserole appeared first on New Idea.

I love Moroccan food and hope to travel there one ... I like fruit and meat together but I know a lot of people don't. I buy the lamb already diced from the supermarket but otherwise you can ...

Lamb is one of my favourite types of meat to ... broccoli is an interesting alternative to the traditional Sunday roast. Ingredients: Method (preparation time - 1 day): ...