Lamb tagine with cinnamon-scented onions and tomatoes from Fine Cooking Magazine, Apr/May 2014 (page 63) by Jeff Koehler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on May 16, 2025

    Okay, we don't like lamb,but this recipe sounded so delicious I decided to make it with beef and it was excellent. London broil or flat iron steak work well. When in season I use sliced fresh tomatoes instead of canned.

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