A tagine is a round casserole of Moroccan provenance with a cone-shaped lid. It is also the name given to dishes cooked in such a vessel. Preparation: 15 minutes Cooking: 2 hours, 15 minutes Serves: 6 Ingredients 2 tbsp olive oil 1 kg diced lamb 1 tsp each cinnamon, cumin and ginger 1 onion, peeled and sliced 2 cups water or stock 4 large potatoes, peeled and cut into thick slices Juice and rind of an orange 1⁄2 cup seeded prunes, chopped 1⁄2 cup chopped toasted almonds (optional) Few sprigs fresh coriander 2 1⁄2 cups couscous, prepared according to packet instructions. Method Heat oil. Add lamb and spices. Cook until lamb is brown. Remove from the pan. Add onion to the pan. Cook until soft. Add water, potatoes, orange rind and lamb. Simmer, covered for about 1 one hour or until lamb is tender. Add orange juice and prunes. Stir through. Serve on a bed of couscous, sprinkled with nuts and coriander.