Apricot and Lamb Tagine

  • laurenboyer Posted: 02/26/09
    Worthy of a Special Occasion

    Make sure lamb is VERY well trimmed. Typically with slow cooking I like to leave a bit on but for this recipe the fat makes it extremely heavy.

  • archaicstairs Posted: 02/28/10
    Worthy of a Special Occasion

    I was disappointed with this recipe. Other reviewers mentioned the sweetness- I had a bigger problem with the orange juice, which added an unwelcome acidity and unpleasant flavor. There was also too much liquid- a full cup- for a slow cooker recipe. (I ended up having to reduce it outside of the slow cooker.) CL has a much better lamb and apricot tagine recipe (tagine of lamb and apricot with honey sauce) and that is what I'll be using in the future.

  • beckar Posted: 01/31/10
    Worthy of a Special Occasion

    This recipe turned out very well. It was easy to prepare and very tasty. The only thing I did differently than the recipe specified was that I browned the meat before adding it to the slow cooker. I prepared plain couscous using the remainder of the can of beef broth and a little water to go with the tagine. It was excellent and I would definitely make it again.

  • Babsibocuse Posted: 01/03/13
    Worthy of a Special Occasion

    This is one of our favorite slow-cooker recipes and go-to recipe for winter meals. Wonderfully flavorful. Kids and adults alike love it. I usually add some baby carrots to it to have some veggies incorporated in the dish. With my slowcooker I have to add some liquid (50% more broth and juice).

  • KateSullivanGa Posted: 10/09/13
    Worthy of a Special Occasion

    I've made this twice. The first time I mixed the apricots in with the other ingredients and they came out really mushy. This time I added them last and left them sitting on top of everything else. They stayed firm, and tasted better. I didn't have any couscous, so used orzo instead. Came out great.


More From Cooking Light