Moroccan meals: Lamb Tagine


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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4 Responses

  1. plum says:

    Caroline, those sound great! And I somehow missed the b & b pudding recipe before – it looks, well you know how it looks! Amazing! Three of my favourite things all together!I have a book called Modern Morroccan which I’ve been telling myself I will start to cook from – it’s utterly gorgeous and I think I’ve made one recipe from it in over a year. Maybe two.You have inspired me and I shall (hopefully) go forth and get into it!!

  2. Caroline says:

    Plum: Moroccan food is SO good and it’s not at all difficult. It’s easy to get your hands on Ras Al Hanout in shops if you don’t feel like making it yourself but it’s a great store cupboard standby – I’m love it mixed with couscous as well as in the Lamb Tagine. And that B&B pudding…well worth spending a bit of time on! Glad to hear that I’ve inspired you!

  3. Barbara says:

    I make the Chickpea soup from the Greg Malouf Arabesque cookbook. It is the only recipe in the book I have made but I’m now inspired to take it off the shelf and do something.

  4. Caroline says:

    I really liked the layout of Arabesque – I always enjoy reading through an A-to-Z of ingredients – and there are plenty of mouth-watering recipes in that book as well as one for Ras Al Hanout, if you’re looking at making your own blend! I’m looking forward to getting my hands on Greg and Lucy Malouf’s new book. The last update from the publishers said that it was called Saha – Food and Travels Through Lebanon and Syria and I think it’s out in the next month or so.

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