Ainsley Harriott served up Moroccan lamb tagine in Fes, Morocco on Ainsley Harriott’s Street Food.

For his dish Ainsley used shoulder of lamb that he says is perfect for slow cooking and served it on a bed of couscous with almonds, pomegranate seeds and rose petals.

The ingredients for the tagine are: roasted ground cumin, salt, coriander, cardamon seeds, onions, garlic, honey, dates, lamb stock, cinnamon sticks and brown lentils.