Lamb tagine from Cooking Light Slow-Cooker Tonight!: 140 Delicious Weeknight Recipes That Practically Cook Themselves by Cooking Light Magazine

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Notes about this recipe

  • mharriman on August 26, 2022

    Delicious. The spices in the sauce make the dish. This was an easy dish to prepare. Because past recipes in this cookbook took way less time than stated, I reduced cook time to four hours (I cut into meat piece to test doneness- it was), and changed temperature to Warm until 30 minutes before serving time. Then I added the prunes and honey and turned temperature back to Low for 30 minutes. Served with Sprinkled Roasted slivered almonds on top and couscous on bottom as directed. Served with a Bordeaux rose ( perfect) but I think a more full bodied red would be good with it in Winter.

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