Nomads, called Berbers, were the first inhabitants of Morocco over two thousand years ago. They used local ingredients such as olives, figs, and dates to prepare lamb and chicken stews. Traders from other countries introduced new food customs. The Arabs brought with them new breads and other food made from grains.
 
This Moroccan dish is slow cooked so that the meat is meltingly tender and infused with delicious sweet spices such as cinnamon and cloves, with the goodness of turmeric, garlic and ginger, the sharpness of black pepper,salt, cayenne pepper and paprika, and mellow flavours of coriander, cumin and cardamom. Finished off with lemon zest and honey. This can be cooked in either a tagine or a casserole dish.
 
The side dish of couscous contains a small packet of Harissa (chillies, carraway, coriander and cumin seeds (roasted and ground), dried mint, salt, garlic.