For the TV series accompanying my new book, I travelled to Morocco where tagines like this are a staple dish. They may be slow to cook but they are quick to make. This is my quick version of lamb tagine as some tagines take three hours to cook. The spices used here are a classic combination for tagine recipes and give a wonderful depth of flavour. All these spices are good to keep in your store cupboard, so you always have them to hand.