Reviewed: Dec. 14, 2008

Absolutely fabulous! made it today for my parents and six of their cronies and it received soooooo many compliments!

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Neil0602

Cooking Level: Intermediate

Living In: Troon, Ayrshire, Scotland, U.K.

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Reviewed: Dec. 5, 2008

Wow!!! I tripled the recipe for a larger group using chicken and it was still wonderful (it took 2 crock pots). I didn't do any shortcuts, which made this quite labor intensive - so next time I will chop things in my food processor and maybe use jar garlic and ginger (not as good, but time-saving.) This is too good not to make again! It was great with the attached couscous and cucumber raita recipes.

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kerrickcooks

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Reviewed: Nov. 22, 2008

made it just like they said but left out the saffron. AMAZING. -dan s

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Mama Swanson

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Reviewed: Oct. 31, 2008

I know it looks like lamb in the pic, but it's actually chicken. The ingredient list was a bit intimidating, but it really wasn't too difficult to make. Next time, I'll serve this with brown rice.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Oct. 28, 2008

This recipe had all the flavor and tenderness of a lamb dish I have been seeking for a while. I only made some minor modifications--left the spice rub on for 36 hours, used regular tomato paste instead of sun-dried--and it came out very well. The cooking time was a little long for a weeknight dinner, but I will definitely be making this again during the weekend.

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cataloginglovely

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Reviewed: Oct. 15, 2008

This was good - but it's missing something. I've never had or made Lamb Tagine so I don't have anything to compare it to, but it needed something else flavor-wise. I would probably make it again because of the spices used. Perhaps someone whose Indian food savvy can chime in with a recommendation.

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RESONNANT

Cooking Level: Expert

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Reviewed: Oct. 13, 2008

I will second many of the comments made by others... I browned the lamb in a skillet, then put everything in my crock pot in the morning. I only used a can of chicken stock, and at first it doesn't look like it will be enough, but it is just the right amount. I actually had to add some cornstarch like suggested. My boyfriend and I could not wait to eat, we were thinking about dinner all day! The smell was marvelous! This dish is definitley worth the time. The lamb turned out so tender, it fell apart in your mouth. I served it over some boxed cous cous, with some fresh foccacia bread. Thank you for sharing this very ethnic and traditional recipe!

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Peanut

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

I cooked this for 100 people over the weekend,i served the lamb shanks with butternut squash,snowpeas and baby maris pipers,the only change i made was to add tinned plum tomatos to the sauce.The resulting orange powder is the same as osmenish powder i loved when i was in turkey its great to finally get the ingrediants which also work very well with chicken.A great success thanks for the recipe

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sav

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Reviewed: Jul. 30, 2008

This was very good and interesting. I would not recommend using lamb, or an expensive piece of meat the spices are so strong it is not worth it to spend extra. Go with chicken :)

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sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

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Reviewed: Jul. 17, 2008

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

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ao6gb

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Reviewed: Jun. 21, 2008

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.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: May 17, 2008

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.

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babylynnz

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Lake Tahoe, California, USA

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Reviewed: Mar. 27, 2008

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.

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Linda513

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Reviewed: Mar. 26, 2008

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!

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Kathy

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Reviewed: Mar. 18, 2008

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.

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CHRISMK

Cooking Level: Intermediate

Home Town: Tamworth, New South Wales, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 4, 2008

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.

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Tim

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Reviewed: Feb. 27, 2008

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.

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INDIANCOOK4U2

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 24, 2008

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!

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