Reviewed: Sep. 10, 2009

I enjoyed this recipe. It reminded me of an actual "tagine" dish I had in Morocco. Based on other reviewers using broth instead of water, I threw in a cube of lamb buillon and I think it was a good choice. (I'm residing in England; I'm not sure you can get lamb buillon in the States.) I also let the pears sit in some lemon juice and cinnamon while the lamb was stewing, and I served it with couscous. My husband didn't like it as much as I did, and I'm guessing the combination of textures and the sweetness being rather unusual for the American palate is why this recipe has some lower ratings. But I thought the almonds, pears, and raisins with the sauce and couscous was the best part!

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Reviewer:

sunnysue

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Reviewed: Jul. 19, 2009

This recipe was a bit sweet for my tastes and I could've done without the almonds. With a bit of tweaking I suppose I'd fix it again.

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Reviewer:

GRECKLE

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Jan. 6, 2008

This recipe for Lamb Tagine was simply wonderful! And it was so easy to make - I'll definitely be making this next time I host a dinner party. Also, I served this over couscous instead of rice.

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anjali_r

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

The sauce part was kind of mealy and it was not very visually appealing

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Meredith Keeney

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Reviewed: Feb. 17, 2007

I thought this recipe was delicious! I love spice so i pretty much doubled the spices and left out the almonds as i didn't have any on hand. I also served mine over couscous instead of rice. Great flavor!

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jillibean

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Reviewed: Feb. 22, 2006

I thought it was very good. I made it twice. The 2nd time, I used smaller pieces of pears and a little extra liquid. I would not recommend beef. The almonds are fine, and a brown rice works, but couscous work as well.

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Scott Fine

Cooking Level: Intermediate

Living In: Framingham, Massachusetts, USA

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Reviewed: Nov. 18, 2005

I messed with it too much to give a decent review -- but it's good with stew vegetables if you adjust the liquid so reducing it all isn't a pain.

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INFRYQ

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Reviewed: Jun. 13, 2005

i added 1TBS of Lemon juice half a cube of cubed chicken stock an extra tsp of cumin and a bay leaf. it tasted alot better.

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Reviewer:

SAKEENAH

Cooking Level: Expert

Home Town: Adelaide, South Australia, Australia

Living In: Azaadville, Gauteng, South Africa

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Reviewed: Apr. 14, 2005

This tagine was just ok. It wasn't my favorite, but my boyfriend did enjoy it. I thought the dish lacked flavor...and I even tried adding some extra flavor to it while it was cooking. Also for me, the dish took quite a bit longer to cook than what was instructed. Also, mine turned out too watery...and this was after I left the lid off for some time.

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JENNY8258

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Feb. 21, 2005

This recipe was perfect for the meal I planned for Valentine's Day. One thing I learned, though...DO NOT substitute with beef cubes! Very dry!

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GR8NURS1271

Cooking Level: Expert

Home Town: Gloucester City, New Jersey, USA

Living In: Glassboro, New Jersey, USA

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Reviewed: Jan. 13, 2005

Worked well with beef stew meat (can't afford lamb). For this American palate, a tiny bit bland. The addition of beef bullion and a little thickener kicks it up to 4 stars.

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