The quick vegetable version is just as full of flavour and satisfying as the slow-cooked lamb tajine. Serve with couscous sharpened with lemon zest, slithers of cucumber for texture and chopped coriander for freshness.
Portions of GGG (garlic, ginger and green chilli) in the freezer make these easy and spicy dishes for a Middle Eastern feast.
If you don’t have authentic tajine dishes (or want to keep them just for serving), cook the lamb tajine in an ordinary casserole with a close fitting lid and a circle of parchment paper (cartouche) on top to retain the moisture.
Penny Melville-Brown OBE
Disability Dynamics ltd www.disabilitydynamics.co.uk
Helping disabled people to work since 2000