North African lamb and vegetable tagine (Tagine d'agneau) from World Food: Paris: Heritage Recipes for Classic Cooking (page 123) by James Oseland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute starchy potatoes for russet potatoes. You may use the North African preserved lemon recipe on p. 195.

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