Lamb Tagine with Potatoes and Chickpeas

To intensify their flavor, toast the cumin and coriander seeds in a dry fry pan before grinding them. Be sure to stir frequently and watch the spices closely so they dont burn.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Lamb Tagine with Potatoes and Chickpeas
Review 1 for Lamb Tagine with Potatoes and Chickpeas
5 out of 5
5 out of 5
notsl
,Bellevue
,WA
December 26, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Great Moroccan themed dinner
December 26, 2011
Followed recipe, no substitution, and it was a hit! Served with two kinds of couscous -- mediterranean vegetable curry and just a plain one with toasted pine nuts. Will be trying other recipes here for tagine.
Pros: Yield, Appearance, Impressive
Review 2 for Lamb Tagine with Potatoes and Chickpeas
5 out of 5
5 out of 5
girlbartending
Chapel Hill, NC
May 21, 2010
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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Great to Spice Up the Menu
May 21, 2010
I've not made this recipe with lamb, but with Chicken. It's GREAT. Do toast the seeds first though - it is worth it. I don't add the water as I found there was plenty of moisture from the chickpeas, meat, etc.