Lamb is a common meat used in Moroccan cuisine, and in this dish it is flavored with an intricate array of spices and herbs. Most lamb is either cooked in a tajine, over the fire, stewed in a pot or baked into a pastilla. The robust sandalwood and pine flavors of Mazar deepen and ripen the taste of the sauce. Whenever you are in need of an authentic spicy taste of Morocco this is the dish for you.
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Originally published in Cannabis Now Magazine issue 4 pg. 70