Moroccan meals: Lamb Tagine


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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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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