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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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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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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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SOLDIERMATE

	Cooking Level: Intermediate Home Town: Kansas City, Kansas, USA Living In: Carthage, Missouri, USA
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Reviewed: Oct. 24, 2004

These spices look great, but for the love of Morocco, do NOT serve over rice. If you want to serve over something, use couscous and omit the almonds.

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Reviewer:

k. treat


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Moroccan Tagine

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SOLDIERMATE

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