From North Africa, Moroccan dishes are slow-cooked savoury stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts and dried fruits can also be used. Common spices include ginger, cumin, turmeric, cinnamon. Should you not have a Tagine, bung everything in a slow cooker. The modern electrical version of a Tagine.
Chopped Tomatoes, Water, Diced Onions, Diced Aubergines, Diced Red Peppers, Cornflour (Nov 2600), Tomato Puree, Garlic Puree, Ginger Puree, Rapeseed Oil, Coriander, Lemon Juice Concentrate, Salt, Sugar, Ground Cumin, Ground Coriander, Ground Paprika, Ground Cinnamon, Ground Cloves, Ground Cardamon
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