Lamb tagine from The Best Soups & Stews: A Best Recipe Classic by Cook's Illustrated Magazine

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

Accompaniments: Basmati rice, pilaf style

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

  • Laura on July 29, 2012

    Pg. 217. I chose this recipe because I had a lamb shoulder in the freezer that needed to be used and because, of all the recipes that my EYB search offered, this was one of the few that also called for chicken stock and I have a lot of that in my freezer too. I did not add the 3 TBS of flour because I discovered too late that I had no flour; and I used currants in place of the apricots because I had them on hand. This was simple and easy and while good, was not great. The house smelled amazing while it was cooking but the flavors in the final dish were not as deep and bold as I had hoped. It was definitely improved on the second day. I served it over brown rice, but found that I preferred it without the rice. And while I would make it again, I would use the apricots next time. But first, I would try some of the many other lamb tagine recipes in my books.

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