Moroccan lamb tagine from Make It Ahead: A Barefoot Contessa Cookbook (page 111) by Ina Garten

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

Accompaniments: Steamed couscous

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

  • anya_sf on April 01, 2018

    I used 4 lamb shanks but otherwise made the full recipe. The shanks weren't frenched, but still worked fine. This was easy and very delicious. The veggies were extremely soft ("melting") after 3 hours, but we didn't mind. I loved the convenience of leaving the tagine in the oven for 3 hours. I'm sure this would be good made ahead and reheated.

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