Tagine pasta and spicy, slow-cooked lamb: Nargisse Benkabbou’s recipes for a Moroccan feast
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Source: Guardian Australia
Published: 2026-04-29 15:00 UTC+10:00
Section: Food
Factuality Score: 100
Opinion Category: Neutral
Topics: Food, Food & Agriculture
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Snippet:
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
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