Tagine of lamb shoulder, potato and peas recipe

There are many conveniences to cooking a Moroccan-style tagine, a big one being you don’t have to brown the meat first. A tagine is a one-pot wonder, with just a handful of spices (cumin, coriander, ginger and paprika) used; some recipes simply call for the top-shelf spice blend known as ras el hanout. Moroccan cooking has been described as ‘Indian for beginners’, but this should not be taken to imply that Moroccan cuisine is not layered and complex.