One of the most interesting things about Morocco, apart from its fascinating culture and beautiful Islamic architecture, is the food. As Morocco used to be a former French colony, it enjoys a subtle and sophisticated cuisine, which is part North African, part French in influence.
I love Marrakesh, with it's Foreign Legion style ramparts set against the stunning backdrop of the snow-capped Atlas Mountains. I've cooked this dish often, and it goes down especially well at buffets. You should be able to buy a tajine (which is a clay cooking pot) reasonably easy; otherwise it would be a good excuse to get on that Marrakesh Express- and buy one there in the Souk.
First, dry roast some cumin and coriander seeds in a frying pan. This is simplicity itself: just cook the seeds in a hot frying pan (without any oil), until they turn slightly brown, and start to jump around the pan. Next, grind the cooked seeds up in a pestle and mortar, to form a powder.
In the Magimix, whizz up some minced lamb, three small chopped onions, some chopped mint, chopped coriander leaves, salt and pepper, and the ground cumin and coriander. Spoon out the lamb mixture into a bowl, and form small meat balls (or Koftas) with your hands. Next, fry the Koftas in olive oil, until they are brown on all sides.
To make the sauce, fry some chopped onions and garlic in olive oil. When they are soft, add a tin of chopped tomatoes, a stick of cinnamon, and salt and black pepper. Cook the sauce down on a medium heat to thicken it up. All that's left do to now, is to shove the dish into the oven at a medium to high heat.
Ideally, you would use a tajine- as the clay pot creates an even heat, and cooks the Koftas and Tomato Sauce from all sides; though of course you could always use an ordinary casserole dish. Finish the Lamb Koftas off with a squeeze of lemon juice.