Moroccan Lamb Tagine with Raisins, Almonds, and Honey recipes

recipe image

  • I cooked this in my one pot, seared the lamb first then set it for meats. I used lamb shoulder blade chops and followed the suggestions and put very little honey into this as the raisins and spices are already sweet. I also opted to just top meat mixture with sliced toasted almonds……FABULOUS !!!!

  • Delicious, but make 2 changes: brown the meat ahead of time to deepen the flavor, and reduce the amount of honey! Everyone is right — the recipe is much too sweet as written (I neglected to look at the reviews before making the dish so added the full amount called for). I would start with several tbsps and add more if you want. I would also reduce the amounts of nuts and raisins to 3/4 to 1 cup each.

  • This is an outstanding recipe and a crowd pleaser. I made my own ras-el-hanout – it’s simply a mixture of spices, very easy to make (you can find a recipe at http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm). I don’t like my tagines very sweet, so I put a third less honey in and only used a cup of raisins. I thought there were too many almonds – if I make it again I would only use half of what’s called for. But it is delicious and fail-proof. If you use lamb shoulder and cook it over very low heat (until the end when you let some of the liquid boil off), you cant mess it up, it will turn out succulent. I highly recommend!

  • I substituted beef broth for the water. EXCELLENT!

  • I was a little hesitant about making this recipe when I saw the requirement for ‘ras-el-hanout’. I shouldn’t have worried as there are lots of recipes for simply combining the necessary spices. Perhaps the recipe could have mentioned that this can be made up fairly easily.
    Notwithstanding this, the tagine was superb and definitely enhanced by the suggestions of previous reviewers, especially cutting back on the honey but keeping a lot of connective tissue in the lamb.
    I’ve now made this twice, with rice and couscous. Both were agreeable accompaniments and the meals were enjoyed by our guests.

  • This is my second review of this dish, which I love. But in making this recipe most recently, I used lamb shoulder rather than leg of lamb, and it made a huge difference. The extra (I hate to say it) fat and connective tissue in the shoulder cut gave the lamb much more tenderness and made the whole dish even more flavorful than using leg of lamb. I think for any kind of stew, you need to use a cut of meat that has a lot of connective tissue and enough fat so that the meat will be able to sustain long cooking times without drying out and becoming too tough. I’ll be making this dish again tomorrow, and look forward to another great meal!

  • Fantastic recipe! It tasted awfully close to a tagine I
    had in Morrocco. I made just a few changes…browned
    the lamb, added cardamom and cut down on the
    amount of almonds.

  • A smashing success!
    Given the sweetness
    of the raisins, I
    followed the advice
    of the other
    reviewers and reduced
    the honey (I was
    making a half
    recipe–my clay pot
    is a bit smallish
    and there’s just the
    two of us at my
    house), I used a
    very scant
    tablespoon. I also
    only used a dab of
    butter since the
    meat provided plenty
    of fat content. All
    in all, a fabulous
    dish we will
    certainly make again
    soon!

  • This is such a delicious tajine!! I made it for 25 people, and it was a winner, everyone raved about it!!

  • This was a delicious
    dish. I recommend
    making it at least
    one day ahead. I
    didn’t know what
    “ras-el-hanout” was,
    but I looked it up
    and it is a spice
    combination which
    includes cardamom,
    clove, cinnamon,
    ground chili
    peppers, coriander,
    cumin, nutmeg,
    peppercorn, and
    turmeric. So I
    combined any of
    these spices I
    happened to have
    around.
    I would recommend
    several
    modifications. Cut
    the amount of butter
    by half. Instead of
    water, use beef
    broth, but then
    reduced the salt by
    half. I also added
    some ground red
    pepper (you’ll have
    to do this by
    taste–some like it
    hotter than others).
    The sweetness of
    the dish needed to
    be counterbalanced
    by the heat of the
    pepper in my
    opinion.
    The dish was a bit
    runny. I would
    dredge the lamb
    pieces (I used leg
    of lamb instead of
    shoulder) in flour
    before cooking.
    When reheating,
    things might get too
    runny again, in
    which case, just add
    a bit of flour mixed
    with water to the
    mixture.
    I served the dish
    with couscous. I
    also served a
    cucumber salad in
    which I peeled and
    diced the cucumbers
    (removing all
    seeds), added
    chopped green
    onions, chopped
    parsley, and a
    combination of Greek
    yogurt and plain
    yogurt.
    It was a hit. I
    loved being able to
    make everyting ahead
    of time. Enjoy!

  • I made this soon after a trip to Morocco with a newly acquired Tangine pot. Not only did the recipee come out wonderfully but it was as good as the majority of tangine dishes we ate had in there (although certainly not all). I find that the recipee works equally well with chicken thighs.

  • Made it for a group and they loved it. I had made tagines before that were too sweet, so I took the advice previous reviewers and did not add honey. It was just sweet enough. I did not have the ras-el-hanout; I look forward to trying it again with it. I also cooked it for a longer period…
    But my friends are still talking about it, so it must have been good.

  • Excellent, excellent flavor. A few notes on where I went off the ranch:
    I didn’t have the on hand, so I chased down a recipe for it here:
    http://www.recipezaar.com/Ras-El-Hanout-87818
    And added a few things–a teaspoon of hot curry powder, and a teaspoon of hot paprika.
    Instead of stirring the spices into water–I mixed it into flour, deedged the lamb cubes in the flour/spice mix and then browned the meat in oil.
    In lieu of water, I used organic chicken broth–and substituted dried apricots for the raisins.
    My dinner guests all declared it to be the best lamb they’d even eaten–and all stepped off into the night happily holding a small tupperware to-go portion.

  • This was excellent. I prepared it
    pretty much as described, except that
    I already had a top quality Moroccan
    rub mixture which I used instead of
    the spices in the recipe. Also I let it simmer about one additional hour uncovered and found that this made a big difference, allowing the color and flavors to deepen.

  • Easy to make and very satisfying to eat
    and serve. I was glad to have taken
    the advice to use less honey as the
    raisins are already sweet, and to
    quarter the almonds. The ras el hanout
    was difficult to source so I used a
    good quality mild curry and it turned
    out fine.

  • Read More

    About Author

    Leave a Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    error: Alert: Content selection unauthorized by Mondial!!