This lovely spicy lamb tagine is super satisfying and best served with cous cous and cucumber raita. What a meal!
Altered ingredient amounts. Instead of thickening the excess liquidity, I drained it into a frypan, turned up the heat and reduced the liquid way, way down until it was 1/4 of original and thick... and SPICY.. Sensational Recipe!! - 28 Feb 2010
I used forequarter lamb chops to make it more economical. Very tasty and the meat just fell off the bones. - 28 Jun 2009
Used beef instead of lamb which made a bit of a difference, but still very delicious. Definately going to make again but use lamb next time. - 20 Nov 2010