Ingredients

• I red onion chopped fine
• 2 long green peppers seeded and chopped fine
• Olive oil
• 1 tsp pepper
• 2 tsps salt

Cook till soft in a large pan with a lid. Then add

Ingredients

• A small bunch of parsley finely chopped
• A small bunch of coriander finely chopped
• 2 cloves garlic finly chopped
• A small head of cabbage finely sliced, parboiled and drained
• 1 tsp ginger
• 1 tsp cumin
• 1 tsp paprika
• Salt
• Olive oil

The combination of fish, fruit and sugar sounded at best disgusting, so we had to try it. It was really good.

• 1 and a half kilos snorr (meaty cylindrical white fish)
• 3 or 4 onions sliced
• 3 or 4 tomatoes, peeled and sliced
• 1 cup soaked sultanas or choppped dried apricots

Layer the above in a tagine in the order given.

Tagine ingredients

• 3 large carrots, scraped, sliced lengthwise and cored
• 1 and a half kilos meaty white fish in chunks (snorr according to Amal is the fish du choix)
• 3 large potatoes, peeled
• 2 small aubergines (tenghel)
• 1 bulb fennel (bisbes)
• 4 long pointy green deseeded peppers (moussa)
• 3 large tomatoes
• 4 small courgettes (tirchri feentz)
• Half a small white cabbage

Lay carrot slices neatly to cover the base of the tagine. Put the fish chunks on top. Layer the vegetables to make a mound in the following order - thickly sliced spuds, aubergines sliced lengthwise, thin fennel wedges, pepper rings, peeled and sliced tomatoes, courgettes scraped and sliced and placed around the veg-mound, topped with thinly sliced cabbage.

Sauce ingredients

Ingredients

• 1 bunch fine, thin, green celery stalks
• 1 bunch flat leaved parsley
• 1 bunch coriander
• Quarter kilo lamb with bones cut into 1 cm cubes
• 1 and a half red onions chopped fine
• 1 cup lentils - soak for 20 minutes in water
• 1 and a half cups cooked chick peas
• 2 teaspoons ground ginger
• 1 and a half teaspoons black pepper
• 1 and a half teaspoons ras el hanout
• 1 cup olive oil
• Salt
• I dessertspoon smen
• 4 pints water

Bung the whole lot in a pressure cooker. Cook at pressure for half an hour. Add the following