Reviewed: Jan. 25, 2012

This is a good recipe but definitely needs more spices. Also, don't serve the tagine on rice but on couscous! (works well with chicken too)

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Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

Reviewed: Jan. 1, 2012

I was pretty happy with this recipe. I agree with everyone else and you should only use cous cous. Other than that I did not have corriander so I left it out and I added 4 big cloves of garlic.

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Reviewer:

PREGGY78664

Reviewed: Sep. 30, 2011

Excellent Tagine. I made this with home made merguez sausae and served over couscous. Otherwise followed recipe exactly. If you can find flavor in this dish.....check your taste buds!

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Reviewer:

Dingo007

Reviewed: Dec. 26, 2010

I decided to try this recipe for a Moroccan themed holiday dinner this year. It turned out great! I did have to tweek it a little. I used chicken breast instead of lamb and I followed the advice of previous posts and doubled all of the spices. I also served it with couscous instead of rice. That is a much better option. Overall, it was a big hit!

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6 users found this review helpful

Reviewer:

SumerG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 24, 2010

*****

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Reviewer:

Phil

Reviewed: Dec. 3, 2009

Tasty and easy way to serve lamb. I made a few substitutes to accommodate the ingredients I had on hand. I substituted sultana raisins for the golden, and MacIntosh apples for the pears. Rather than add the almonds to the dish I toasted sliced almonds and sprinkled them on top just before serving. I served the lamb over couscous rather than rice and used a side dish of a sweet potato casserole. This was a nice combination of flavors that complimented each other and was rich and flavorful. In addition I used my slow cooker rather than cooking it in the oven.

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Reviewer:

patricia

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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

Cooking Level: Intermediate

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

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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9 users found this review helpful