OH My Goodness!! This is a great Lamb!! I have been anticipating to try this recipe for the longest, but was thrown off by the amount of ingredients. I enjoyed how well the seasoning blend together and the flavor of lamb. "Ras El Hanout" seasoning can also be used in place of most spices. I usually bake my lamb everytime I prepare it, however; I decided to try a new method for cooking lamb and this is a great recipe!! A good combination of food to have with lamb are rice and cabbage. The recipe mentioned 1 1/2 to 2hrs, but it only took my lamb about 40-45 minutes to simmer. I used lamb steak, therefore; it did not take as long.

Just not that flavorful.

Excellent! Sure, it's alot of work and the list of ingredients is long but the flavor is sensational. Well worth doubling the recipe so you'll have leftovers or serve it for a party like I did with a rice pilaf.I cooked it in a roman clay pot and the results were perfect - so tender everyone raved about it.

Tried it with beef. Just as good and makes good leftovers.

This recipe is excellent; even my kids love it! I followed the recipe almost exactly except I didn't have saffron and I used regular tomato paste. I would say try this recipe if your looking for something a little different with a lot of flavor.

Really a wonderful blend of spices. I didn't have tomato paste or stock so added a can of diced oven roasted tomatoes instead with a little extra water. It turned out wonderfully.

This is beyond good. Didn't bother with saffron, too expensive. Did everything else exactly as in recipe.

I am blessed with having experienced North African cooking at it's best -- in the everyday households around Morocco. This recipe produced the best tagine I've had outside of Morocco and definitely my best personal effort. I followed "lumiere's" review -- don't brown the meat as that is never done in traditional North African cooking! I haven't made preserved lemons yet, but instead I added juice of half a lemon at the very end -- added it to the broth and stirred gently. A Moroccan tradition (and possibly Algerian and Tunisian?) is to use 7 vegetables: alway onion and the 6 of the following: carrots, parnips, potato, turnip, zucchini, yellow squash, pumpkin or other squash, tomato, green beans -- you get the idea, whatever is fresh and in season. I also substituted chicken for the lamb. I love lamb, but chicken is easier to find than good lamb, which requires a trip to the local halal meat market. I am not a fan of turnips, but just one small turnip will add a rich flavor and if I end up eating it thinking it's a potato -- well, the sauce is enough to mask the strong taste for the most part. :) As they say in Morocco -- b'sahatik! To your health!

This dish is fabulous. Savory and juicy...wonderful aroma and flavors. I'm not a huge fan of lamb, but my husband is -- and this dish makes the lamb MORE than palatable for me. We were tagine novices, and LOVE the cooking implement now. The meat and veggies come out SO tender and juicy.

Excellent recipe. I used beef instead of lamb and it turned out great.