Lamb Tagine with Cinnamon, Saffron, and Dried Fruit

  • Mh1126 Posted: 11/05/11
    Worthy of a Special Occasion

    My go to recipe ever since it was first published in Fall '03. I make it annually. I do omit the apricots but add more of the first 8 ingredients to the meat a day before to marinate.

  • prettypurplekao Posted: 12/06/12
    Worthy of a Special Occasion

    This dish was too sweet for me. There was not much depth or range of flavor. It was all just sweet and more sweet. I think the butternut squash combined with the cinnamon was too much sweet in this dish. I used serrano instead of anaheim because I could not find fresh anaheim chiles where I live, but the dish still had no heat. And the seasoning was not that impressive. I did use dried seasonings in place of fresh, because I had the dried versions on hand. Not sure if this was a deal breaker for the recipe or not. Would not waste my time on a complicated recipe like this again.

  • goodrel8 Posted: 11/19/12
    Worthy of a Special Occasion

    Amazing easy to make dish. I increased the cumin and coriander seeds to about 1.5 teaspoons each. After toasting those I ground half of them with the chili, ginger, garlic, pepper, salt and paprika and left the other half whole in the spice mix. Because they're in season, I used a seasonal ripe red poblano pepper in place of the bell peppers, increasing the squash a little. Lastly, I had some local, organic dried figs, about 1/4 cup, I added with the squash and carrot and omitted the cilantro because it was storming like crazy and I didn't feel like going outside to pick it. With the last addition of the apricots and spices, I grated just a TINY little bit of kaffir lime rind into it. Tamarind paste would work, too though one would need about 2 T to get the same tang. Served with a dollop of greek yogurt and some chutney. I'm pretty sure this one will be made often. I asked the family if it should go in the "keeper" file. Mi esposo said "let's put it in the repeat soon file".

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