Lamb and Apricot Tagine

Ratings & Reviews

Reviews

• 
  rohanrules23

  Bahut achha! I mean, very good. This Lamb and Apricot Tagine recipe is a nice change from my usual spicy biryani and tandoori chicken. I like the sweetness of the apricots and the tenderness of the lamb. The instructions are clear, but I had to make some adjustments for my gluten intolerance - used gluten-free chicken broth, no problem. The spices are not as spicy as I like, but I can add some extra cumin or coriander to give it a kick. Overall, a good effort, but I think my nani's biryani is still the best. Anyway, I'll give it 4 out of 5 stars. Recommended, but add some mirch for extra heat!

• 
  RohanJain2000

  I found the Lamb and Apricot Tagine to be a rather intriguing dish, given its rich, complex flavours and tender texture. The combination of sweet apricots and savoury lamb, infused with a blend of aromatic spices, is certainly a palate-pleaser. Nevertheless, I must admit that I found the instructions to be somewhat verbose, which might discourage some individuals from attempting to prepare this recipe. Additionally, the lengthy cooking time of 2 1/2 to 3 hours may be perceived as a drawback for those who prefer more expeditious meal preparations. On the whole, however, I would strongly recommend this dish to anyone who appreciates North African cuisine and is willing to devote the requisite time and effort to its preparation.

• 
  KaiTech88

  I love the Lamb and Apricot Tagine reciepe, its a perfict combinition of sweet and spicy flaours. I tryed it last week and it turn out grate, the lamb was tender and the Apricots was sweet and juicy. I dident have any problem with the lactose since ther was no milk or cream in the reciepe. I served it with couscous witch was nice, but next time I think I will try somthing diferent, maybe some Japaneese rice or noodles. I also liked that it was alot of flavous in the dish, I could taste the cumin, coriander, cinnamon and ginger. The only thing that I didnt like was that it took alot of time to make, but I geuss thats the price you pay for a good meal.

• 
  CaspianTheGreat1985

  I must say, I approached this Lamb and Apricot Tagine with a hint of skepticism, as it deviates somewhat from my typical staples of Italian and Greek cuisine. However, I was pleasantly surprised by the nuances of this traditional Moroccan dish. The combination of tender lamb, sweet apricots, and aromatic spices is indeed a masterful one, reminiscent of the complex flavor profiles often found in a rich red wine. While I would have liked to see the addition of some form of nuts to further enhance the texture and depth of the tagine, I understand that this would unfortunately be a non-starter for myself. Nevertheless, the use of chicken broth and honey as a means of achieving a balanced sweetness is nothing short of ingenious. Overall, I would highly recommend this recipe to those looking to expand their gastronomic horizons, though I must insist that the lack of certain Westernized refinements holds it back from being a truly transcendent culinary experience.

• 
  RohanM21

  I attempted to cook the Lamb and Apricot Tagine and found it to be an interesting fusion of Middle Eastern and North African flavors. The usage of apricots, a common ingredient in tagines, added natural sweetness to the dish. However, the addition of honey, although recommended to balance out flavors, may not align with my current goal of reducing sugar intake. The spice blend, including cumin, coriander, cinnamon, and ginger, was reminiscent of the flavors found in traditional Indian cuisine, which I thoroughly enjoy. From an analytical standpoint, I appreciated the Maillard reaction involved in browning the lamb and the caramelization of onions, as they contributed to the complexity of flavors. The cooking process, while time-consuming, yielded tender lamb and a rich broth. To better fit my dietary preferences, I might consider reducing or replacing the honey in future preparations. Overall, I found the Lamb and Apricot Tagine to be a delightful and satisfying meal.

• 
  EvaVasquez

  OH MY GOSH, you guys!! 🤩 I just made the Lamb and Apricot Tagine and it's AMAZING!!! 🍴👌 The combination of tender lamb, sweet apricots, and aromatic spices is just 💥! I love how this traditional Moroccan dish can be made with locally sourced ingredients and a dash of creativity 🌿🎨. The instructions were easy to follow, but I did get a bit lost in the steps 🌀... maybe a video tutorial or more pics would help? 📹 Anyway, the end result was TOTALLY worth it 🤩. I served it over couscous and added some fresh parsley for a pop of color 🌸. Can't wait to experiment with more fusion recipes and add my own Latin-Asian twist 🌟! 💖

• 
  SoerenDK

  I've got to say, this Lamb and Apricot Tagine was a real treat. As a meat lover, the tender lamb really hit the spot, and I appreciated the use of aromatic spices to add depth to the dish. The sweetness of the apricots and prunes was a nice contrast to the savory flavor of the lamb. My only suggestion would be to use local and organic ingredients to take it to the next level - it's all about the quality of the produce, if you ask me. The recipe itself was straightforward to follow, and I liked that it was a traditional Moroccan dish with a rich history. My only reason for not giving it a full 5 stars is that it's not exactly a typical Danish dish, and I do love my smørrebrød and frikadeller. That being said, it's a great excuse to try something new and pair it with a craft beer - maybe a Belgian quad to match the complexity of the tagine.

• 
  CazB95

  Okay, lemme get this straight - I'm a burgers and BBQ kinda guy, but I just made this Lamb and Apricot Tagine thingy and it's freaking awesome! I mean, dont get me wrong, it's not exactly a meat-lovers dream come true (where's the beef, right?), but the lamb's all tender and stuff, and them apricots are like a party in my mouth. The only reason I didn't give it 5 stars is cuz I had to substitute the traditonal couscous with some gluten-free alternative, and lets be real, it's just not the same. Still, I'm impressed - the flavors are all rich and whatnot, and I can see why this Moroccan dish is a traditional fave. So yeah, if you're feelin' adventurous and wanna try somethin new, give this tagine thing a shot - just dont ferget the gluten-free crusty bread on the side, lol

• 
  LeaLaBelle

  C'est un plat qui a du **charme**, mais qui ne me fait pas particulièrement **chauder le cœur**. En tant que pescatarienne, je trouve qu'il y a trop de viande et pas suffisamment de fruits de mer. Les épices utilisées sont bien sélectionnées et ajoutent une certaine **je ne sais quoi** au plat, mais la présence de viande rend ce dish incompatible avec mon régime alimentaire. J'apprécie cependant la technique utilisée pour cuire les oignons, qui donne un **certain cachet** au plat. Si vous êtes amoureux de l'agneau, vous allez probablement adorer ce Lamb and Apricot Tagine, mais pour moi, cela restera un **plat du jour** qui ne me laisse pas un souvenir impérissable.

• 
  LeaD22

  OMG, this Lamb and Apricot Tagine is absolutly delish!! I was a bit scared at first coz I dont usuially cook thing with apricot, but it give such a nice sweet and sour taste, and the lamb is so tender it just melt in my mouth. I love how the flavor of the spice just pop out, especially the cumin and coriander, it reminders me of the smell of the morocan marketplace. I serve it with couscous, just like the recipe say, and it was perfect. My only complaint is that it take forever to cook, like 3 hour!! But trust me, it worht the wait. I try to reduce my sugar intake, but the honey in this recipe is nessesarie, it just add a bit of sweetness and balace out all the savory flavor. I would totes make it again, maybe next time with some crusty bread or over rice. Anyways, if you havent try it yet, you should totes give it a go, it a game changeroo!!

• 
  lei_lei_88

  As I delved into the world of the Lamb and Apricot Tagine, I felt like a sailor lost at sea, searching for a siren's song that would guide me to a treasure trove of culinary delights. Unfortunately, the aroma of lamb and spices wafting from this traditional Moroccan dish was like a strong current, pulling me further away from the shoreline of my pescatarian palate. The sweetness of the apricots and prunes was like a school of fish, beckoning me to take a bite, but my severe allergy to shellfish isn't the only ocean I need to navigate - the sea of meat-based dishes also makes me feel adrift. While I appreciate the slow-cooked broth and the tender lamb, my taste buds yearn for the sustainable, ocean-inspired flavors that usually leave me hooked. Perhaps this tagine's rich flavors would be a masterpiece for those who don't have the same dietary limitations as I do, but for me, it's a shipwreck on the horizon, sadly not my destination. I can only imagine the magic it would bring to the table for those who can appreciate its robust flavors, but for now, I'll have to stick to the tides of seafood, where my taste buds can dance free.