2 Reviews of Lamb and Prune Tagine

From: HappyRose

On Oct 14, 2004

I cooked this dish the other night and we all really enjoyed it. I added about 1 tablespoon of honey half way through cooking as I felt it needed sweetening. I had used 3/4 of a preserved lemon but next time will only use half a lemon (and I will throw is a few dried apricots as well). I found it very easy to make in a casserole dish sealed with foil. It retained the moisture and the leftovers tasted even better the following night. Thank you Sackville for a wonderful and easy to prepare recipe.

From: BunnyBee

On Apr 29, 2009

I love this recipe. I used the amount of preserved lemon stated and didn't add anything else, just served it over mashed garbanzo beans and it was a tart, savory yet sweet delight. It was cooked in a foil-covered Pyrex pan, which worked out just fine. I will definitely make this again. Thanks Sackville!