Reviewed: Feb. 9, 2008

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

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Reviewed: Jan. 18, 2008

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.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Jan. 15, 2008

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.

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Elyse Alexander

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Reviewed: Jan. 6, 2008

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...

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Dick Darlington

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 6, 2008

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

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ahoffort

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Reviewed: Dec. 29, 2007

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!

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LANAH5280`

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Reviewed: Nov. 14, 2007

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.

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martaru

Cooking Level: Intermediate

Living In: Arlington, Massachusetts, USA

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Reviewed: Sep. 19, 2007

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

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Lana

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Sep. 6, 2007

It sure was tasty!

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Ladybird

Cooking Level: Intermediate

Home Town: Tauranga, Bay Of Plenty, New Zealand

Living In: Wellington , Wellington, New Zealand

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Reviewed: Aug. 27, 2007

This is a really delicious stew. I brought it to a dinner along wtih the couscous and cumcumber salad and everyone enjoyed it. I found another very similar recipe and made a couple of additions just before serving. 1/4 cup cilantro, 1/4 cup flat-leaf parsley and 3/4 cup Kalamata olives, pitted and halved.

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BOOKWORKS

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 20, 2007

I made this dish on a wim and it was delicious,I made it with moroccan couscouse and it blended so well,it will be a family favorite

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CHAZTERFER

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Reviewed: Jul. 7, 2007

This recipe is absolutely wonderful! I made it with Lisa's moroccan couscous and cucumber raita and Mic's Naan from this site. My guests loved it and asked for the recipe. My husband has already asked me to make it again! Thanks for the great recipe Lisa!!!

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DANEROLA

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Reviewed: Jul. 2, 2007

This blend of spices made a beautiful rub. I used it on lamb chops, marinated them overnight, and then grilled them. They were so tasty and had wonderful color. Thanks!

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ajhk

Cooking Level: Intermediate

Home Town: Davis, California, USA

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Reviewed: Jun. 13, 2007

great flavor! the first time i made this recipe i followed it to a tee and it was really good. the second time i made it i didn't feel like stewed rubbery meat so i made the sauce without stewing the meat. instead i grilled the lamb and then served the sauce over sliced, medium-rare fire roasted lamb. It was sooooo good.

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cvalley

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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Reviewed: Jun. 3, 2007

Delish! My husband is not big on lamb, but he loved this dish!

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xcarranza

Home Town: San Diego, California, USA

Living In: Chula Vista, California, USA

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Reviewed: May 9, 2007

Very good flavor combinations - beware of the marinating and simmer time though. Excellent over couscous!

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Melissa O

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Reviewed: May 5, 2007

We did not know quite what to expect, never having tried Moroccan food. We really enjoyed the flavor. The spices complimented one another very well, and although there are a lot of ingredients, the dish is really not difficult to make.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: May 2, 2007

Go home and make this dish right away, it is a winner!!! I can't wait to make it again, it was impressive, tender, and easy to prepare. A must eat!

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geetaluv

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Reviewed: Apr. 22, 2007

Amazing Recipe! What flavor - and the aroma... the spices are a great blend. I'm going to make the spices up in larger quantity to use more frequently. I added a handful of dried apricots & prunes... definitely will make it again.

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gracyloufreebush

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Mar. 28, 2007

Fantastic!! As soon as I mixed all the spices together, I knew this dish would be amazing. I used chicken, as I could not find lamb, and it worked out really well. I also added some cubed yams since I didn't have too much meat. I couldn't wait for this recipe to finish cooking!! The wonderful aromas filled my entire apartment building, and it tasted every bit as good as it smelled. I will be making this frequently. Thank you so much for sharing this recipe!Highly recommended!!

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