Add the tomatoes to the onion mixture. Bring to a simmer and pour over the lamb. Deglaze the frying pan with 2-4 tablespoons of water and pour over the stew. Add salt to taste. Cover with ...

Moroccan Bean Soup (Photo by Ethel G. Hofman) Helen is emphatic about this. “At Passover, we always had lamb — a stew with prunes and raisins,” adding that “there was always fava bean soup and several ...

A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout ...

Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

Lamb is an iconic food of spring — the Paschal lamb of Passover, Easter's roast leg of lamb. In Islamic cultures, lamb is associated with sacrifice and generosity during the season of Ramadan.

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.