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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I enjoyed this recipe. It reminded me of an actual "tagine" dish I had in Morocco. Based on...