About this recipe: The best quality herbes du provencale masala and you'll get a dinner dish you won't forget anytime soon! Serve with rice.
Instead of herbes de Provence, use 2-3 tsp fennel seeds to give the dish a warm, aniseed flavour. *For tapenade, use 6-8 stoned black olives, roughly chopped, and stir into the dish, or add 2 tbsp basil pesto instead.
The vegetables can be cooked in advance, cooled and stored covered in the fridge. You'll find the flavours actually improve with a few hours' keeping. Eat within two days. They can be served cold or reheated gently until boiling.
Moroccan lamb: Cook the vegetables as step 1, but replace the herbs with 1 tsp harissa paste. Cook the lamb as the basic recipe. Omit the tomatoes and tapenade for the sauce, and add 8 quartered ready-to-eat dried apricots with 250ml fresh orange juice. Simmer for 3-4 minutes. Stir in 3 tbsp chopped fresh coriander. Serve with couscous.
Because I have fussy eaters, I substituted the courgettes and fennel with mushrooms. I used canned tomatoes and replaced the tapenade with pesto. Still very tasty! - 07 May 2014 (Review from Allrecipes UK | Ireland)