Excellent recipe, loved the outcome but for some reason my lamb was a little dry. I used the shank of lamb cut into pieces and slow cooked for 2 hours

Love this recipe. I have made it several times. First time as written, second time in the crock pot. The latest version is to marinade a butterflied leg of lamb in the olive oil and 3/4 of the spices overnight. Grill the lamb outdoors. Cook the carrots, onions, etc. and pour over sliced grilled lamb. Wonderful.

I used ras al hanout season blend from Cosst Plus as noted by other reviewers. I used that instead of all of the other spices and it came out great. I also made lamb and chicken together and it came out perfect. I cooked the chicken and veggies and then put it in a slow cooker for a couple hours. My husband really liked this recipe - although, he did say he would have liked it served with rice (he's a simple eater). This went perfectly with the Moroccan Couscous and Cucumber Raita. Thanks for the recipe.

I have made this 3 times now,twice in the oven and once in a slow cooker it works perfect both ways.If it was left to my partner we would have it every day. Thank you for the recipe.

I was looking for a recipe that would bring back the happy memories of our family trip to Marrakech. This was it! From the minute the spices started heating, my house smelled divine. We ate the tagine with couscous, and it was almost as good as being back in Morocco. Yum!

Oh YEAH!! Need to up the 'stars' to 10 out of 5 for this! What a fantastic recipe!! This was the first time I had cooked Moroccan for my family but this was the BEST! I bought a jar of Moroccan Seasoning but also added a little bit of each of the spices I had in the cupboard too. Marinated it in the dry spice mix in the fridge overnight. Next morning browned the meat, added the rest of the ingredients to the pot as per recipe, then tipped it all into the slow cooker for 3.5 hrs on high. Added sultanas and pine nuts in final hour. Served over rice as we are not cous cous fans.

I loved this recipe. If you live in the metro-Detroit area, I recommend going to Rocky's Peanuts across the street from the Farmer's Market to buy the spices, they have all of them, even saffron! All those wonderful spices blended together with the lamb served over a bed of couscous was delicious. I still have enough of the spices to make another Lamb Tagine, which I will this spring. I highly recommend this recipe.

I really liked this recipe and have made it several times this winter. It is really comforting during the cold winter nights. The sweetness of the carrots really balance out the spiciness.

Excellent. I just wish I had more time to marinate the lamb - only had a couple hours. But I browned the lamb and then threw everything in the crock pot and it was great. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use 2 1/2 tablespoons of that for the marinade, and then add and additional tablespoon and the ginger to the crock pot. Places like Cost Plus carry it really cheap!

Absolutely delicious. Don't change a thing.

The sauce was wonderful and very tasty. The meat was very tender. If you like lamb, this is a great recipe.

While this recipe isn't quite our taste, the flavors complimented each other well. The lamb was tender and flavorful. It was a nice change.

The flavors were rich and fragrant; just like a tagine I loved in my old college town. To make it more like my favorite version, I added about two handfuls of golden raisins and chickpeas, each, about 45 minutes before the dish was done. I added a bit of extra stock to make up for the liquid the raisins would absorb.

I've lived in Morocco and this stunning recipe brought back tons of tresasured memories. After cooking this amazing dish I definitely need to go back - not only to stock up on my suffron...

I just through everything into the slow cooker all day. It was good.

My wonderful and gracious mother-in-law gifted me with a red, flame-top tagine by Emile Henry for Christmas and I prepared this recipe today to try out it out. (If you are in the market for a tagine, this one is wonderful.) It was absolutely incredible! The spice blend was perfect and the meat literally fell off the bone. I used two bone-in chicken breasts, which I cooked whole, instead of the lamb. I also subsituted two medium-sized Roma tomatoes, cut into medium-sized dices, for the sundried tomato paste. I served the "carrot, onion, garlic, ginger, and lemon zest" gravy over the sliced chicken breasts, which lay upon a tasty bed of toasted pine nut couscous. While this dish takes a bit of prep time, come meal time, you and whomever has the good fortune of sharing the meal with you will thank you for it! Thanks for this simply scrummptious recipe, Lisa!

I've made this twice for two different dinner parties. Everyone LOVES it! I serve it with rice or couscous and I've also made spanakopita as a side dish/appetizer to go along with it.

Delicious!! I prepped everything and let it simmer all afternoon in a slow cooker. The meat was so tender and flavorful!