Reviewed: Apr. 25, 2012

This recipe was amazing and my hubby loved it. The 1st time I used lamb shoulder instead of cubes. The 2nd time I used cut up whole chicken. Both times I added 1/2 tsp of allspice and a little extra cumin and salt to the broth. I also left out the ginger cause I don't like the flavor and a little less honey. I used water in place of the chiclen broth because the meat makes its own broth then added a little lemon juice along with the zest. Finally I tossed in some bell pepper chuncks,chopped tomato, chick peas and potato cubes. I used the broth to cook basmati rice on the side and served with a basic cucumber tomato middle eastern salad and plain yogurt.

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Reviewer:

chickorita

Cooking Level: Expert

Reviewed: Apr. 18, 2012

Fabulous recipe - rave reviews - fun to make!

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Jim H

Reviewed: Apr. 12, 2012

Phenomenal! My husband ate until he was sick. Adjustments I made: I diced everything to 1/2" to make it easier for my kids to eat and to speed up the cooking process. I diced the lamb (3 pounds boneless leg of lamb, trimmed), tossed it in the spices minus the saffron, then browned it in a pan of hot olive oil (no marinading) and put the meat in the crock pot. Then, I diced the onions and added them to the now-seasoned oil in the pan and cooked them with the garlic until brown and translucent, then added them to the meat in the crock pot. THEN I added the stock, plain tomato paste, lemon zest, and honey to the onion-y, spicey pan and brought it to a boil, then poured it into the crock pot and added a pinch of saffron. I cooked it on high for about 4 hours and served it with the raita and Moroccan couscous. It was SO GOOD I took a picture and put it on Facebook and all my friends swooned.

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Mrs. Kees

Cooking Level: Expert

Reviewed: Apr. 2, 2012

I love this recipe. I had bought lamb and had no idea of what I could do with it. I saw this recipe and the long list of ingredients; since I had all the spices on hand and really wanted to try something different, I went for it. The results were incredible. I am making a large batch of the spices to have on hand. It is a my new favorite spice blend, and works with chicken and sweet potatoes/root vegetables as well. So good!

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Reviewer:

darcylu

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Mar. 18, 2012

The first thing my guests said when they came into the house was "what smells so good?" This is such a fragrant recipe. And despite the daunting list of ingredients, it is easy to make. I used "lamb stew" lamb which was already cubed, but next time I think I will get a better cut of meat . The only other change I'd make is to use a little less broth. I will definitely make this again, thanks!

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lauriek

Cooking Level: Intermediate

Home Town: Northampton, Massachusetts, USA

Living In: Somerset, New Jersey, USA

Reviewed: Mar. 6, 2012

I followed the advice in Lumiere's review (except for the extra-spicy harissa) and the dish was fantastic. Lamb isn't carried in my local supermarkets so I used vennison and it turned out wonderful. This is going into my recipe favorites!

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ZeeCook

Reviewed: Mar. 1, 2012

This was just a perfect recipe, my husband loved it. I added the onions then the garlic, then ginger then I added the meat & stirred till all sides were brown & continued normally with the other ingredients. I added also a can of chickpeas & 10 minutes before it was done I added one sweet potatoe cut into cubes. It was great & definitely a keeper.

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Riham73

Reviewed: Feb. 26, 2012

This was the first Tagine I ever made. (Every year for Christmas, my family puts all the names of the worlds countries in a hat, and the country we pick is the ethnic dinner we cook that year), yes, this year was Morocco. As one of several Moroccan dishes I was cooking this year, I completely forgot to marinade the lamb the night before so it only had about 3 hrs in the spices. That did not matter one bit! The lamb was delicious and so tender it fell off our forks! Going to make this dish again and again...

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PBaiano

Reviewed: Feb. 25, 2012

Excellent recipe and one of my favourites. I cooked mine in a slow cooker and did find the carrots got a bit soggy, so next time I will add them later on in the cooking process.

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majhnsn

Cooking Level: Expert

Reviewed: Feb. 13, 2012

I liked it fine, couldn't get enough infact, but my husband and daughter couldn't handle the complexity I guess. Also a few of the ingredients were expensive and nearly impossile to find so I had to omit saffron and cardamon and substitute beef for lamb and regular tomato paste instead of sundried tomato paste. I live in a small town and they just dont carry those kind of ingredients around here. I also omitted the cayenne since I'm cooking for an 8 year old. I sould mention that we served it with the cucumber raita (even thought the dish was not hot/spicy (no cayenne) and some plain couscous.

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