Moroccan tagine

Cinnamon has been used to boost health for centuries in many cultures. It's prominent in Indian and Middle Eastern foods. In Egypt, Bedouin tribes make kerfa, an infusion of ground cinnamon, cloves, milk and honey to warm the body during cold desert nights, says Dody Adel Wakim, an Egyptian who runs Sahara and Le Souk restaurants in Central. He also suggests boiling cinnamon sticks in soya bean milk. In Middle Eastern and Moroccan cuisine, cinnamon is commonly found in couscous and tagine dishes, adding depth and lifting flavour, such as in this recipe.

Le Souk's Moroccan tagine

Serves 4

1kg lamb shoulder

2 tsp ginger powder

2 tsp cinnamon powder