This traditional Moroccan tagine has lamb cooked to tenderness with carrots, turai, apricots and seasoned with cinnamon, ginger and saffron. Served with couscous.
Used different ingredients. Substituted Saffron Strands for Turmeric. Substituted Cinnamon Sticks for Ground Cinnamon. Served on a bed of lettuce with a Naan bread to stretch the meal out to serve 5 Added - 01 Jan 2011 (Review from Allrecipes UK | Ireland)
We cooked this at school yesterday for a teacher training day and everyone loved it! I can't believe how many people asked me for the recipe...... We cooked 12kg of meat in quantity, used ground cinnamon instead of cinnamon stick and ground turmeric instead of saffron (bit expensive for schools!). We also used stock instead of water to add a bit more flavour. We added some diced sweet potatoes about 30 mins from the end of cooking - this just makes the meat go a bit further! If you don't like cous cous, serve with steamed rice. I would highly recommend this recipe as a perfect dinner party dish. - 02 Sep 2009 (Review from Allrecipes UK | Ireland)
Left out the courgettes as I didn't have any. Substituted powdered cinnamon for stick. Did it over several hours in a slow cooker. Came out a treat. Froze the left-overs and had it a week or so later. Like curry, freezing seems to make this dish even better! - 23 Nov 2012 (Review from Allrecipes UK | Ireland)