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April 29, 2026

Tagine pasta and spicy, slow-cooked lamb: Nargisse Benkabbou’s recipes for a Moroccan feast

Artichokes and peas seasoned with garlic, ground ginger and turmeric make a sensational and surprising sauce for pasta, and a showstopping Moroccan-spiced lamb shoulder with a fruity salsa

Tagine pasta and spicy, slow-cooked lamb: Nargisse Benkabbou’s recipes for a Moroccan feast

TL;DR

  • Recipe for Artichoke and Pea Tagine Pasta includes ingredients like olive oil, onion, garlic, turmeric, ginger, vegetable stock, parsley, preserved lemon, olives, spaghetti, and parmesan.
  • The pasta sauce is made by sautéing aromatics and spices, simmering with stock until onions are soft, then adding artichokes, peas, olives, and preserved lemon.
  • Recipe for Ras el Hanout Lamb Shoulder Méchoui involves preparing a spice blend, coating a lamb shoulder with it, and slow-roasting until tender, followed by a crisping stage.
  • A Pistachio and Apricot Salsa is prepared with red onion, pistachios, dried apricots, coriander, olive oil, and white-wine vinegar to accompany the lamb.
  • Both recipes emphasize traditional Moroccan flavors and cooking techniques, adaptable for home cooks.

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