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Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa Recipe

Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa

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Average Rating:

Total Reviews: 10

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  • on April 15, 2013

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    Fantastic! I followed instructions, doubled recipe for mini-family reunion, everyone loved it. Asking for recipe. Used lamb shoulder per recipe, more flavorful. Also made recipe w/small bones included for flavor. Delicious. Definitely a repeat. Thanks, Bobby.

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  • on May 27, 2012

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    this has great flavors, but it seems like the amount of all the spices should be doubled and sufficient amount of salt to account for the potatoes as well. also the lamb gets kind of tough so i will consider searing the lamb before.

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  • on January 04, 2012

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    Delicious. Have made it twice and I just love the flavors. I'm unused to the Moroccan flavor palate, so I find it very fun to make. Don't know what I did wrong the first time, but the harissa came out way better the second time.

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  • on April 25, 2011

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    Outstanding recipe! I cooked it for Easter Sunday and my guests loved it.
    I made three variations: I didn't use the dried-tomato paste, I added some slivered almonds and I served it with couscous instead of rice.
    I accompanied it with fresh stewed green peas and steamed asparagus, on a small side dish.
    I will definitely make it again.

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  • on May 16, 2010

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    Made this recipe for a small dinner party yesterday and it is the best I have ever found on the Food Network and I have tried many. Thank you so much Chef Flay. I love your shows. I am an ardent fan and aspiring gourmet cook and food critic. Also, I love food expeditions. The Moroccan flavours in this are absolutely wonderful. I served green beans for colour and vitamins and the roasted pepper harissa was a perfect condiment. We followed it with a greek salad and headed north to Italy for Rum and Raisin Tiramisu. If you're going for this, cut the rum in half. The full amount is definitely too much at the back end. But this Tagine (I made it in a dutch oven is awesome. I would recommend not taking the lid off at the end though, if you would like some sauce for dipping in some Naan. This recipe is the best.

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  • on April 16, 2009

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    This recipe, although a bit daunting and time-consuming at first-glance, is a wonderfully simple dish. I, like a few other reviewers, skipped the harissa. The Tagine itself was so amazingly tender and juicy. The intense, but not overwhelming, mixture of palette-tingling flavors created an indescribable but heavenly aroma that engulfed my home. The raisin, which you should feel free to add more of, provided a chewy sweetness amongst the savory bliss of the lamb. The sauce, somewhat similar to indian curry in flavor, potently immerses the dish in flavor. The highly aromatic rice, whose subtle sweetness beautifully balances the dish, is amazing mixed with the tagine's sauce. The basmat rice, by the way, should be washed with COLD water, and mixed by hand every 2-3 minutes until the water runs clear, about 10-15 minutes. I served this with some roasted broccolini on the side. I also put the lamb bones in the dutch oven for extra flavor. I guarantee that you, and anyone who this is served to, will be utterly taken aback at just how superb this dish and its perfectly coordinated sensations of flavor truly are.

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  • on October 29, 2007

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    I've had this recipe in my arsenal for awhile now and I think enough of it to come back and write a review. It comes out consistently good every time I've made it. I made the harissa once - the first time I made the recipe - and I haven't missed it since. The aromatic rice is a winner and one you can use in other dishes. I like more golden raisins and chick peas than the recipe calls for, so don't be shy if you think it needs more. A terrific dish!

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  • on December 02, 2006

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    It tasted absolutely wonderful.

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  • on January 22, 2006

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    A delicious dish whose ingedients can be varied according to the fruits and vegetables you have one hand. The wonderful spices are the key aspect of the dish. Although there are no directions on what to do with the harissa (which can be purchased already prepared, I added 4 tbls to the marinade and it turned out wonderful and not too spicy.

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  • on June 29, 2005

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    Just take the time to do all/everything in the exact steps given and don't hurry up the process. Get fresh spices. I gave a Moroccan Nights party. I started my preserved lemons two months ahead and kept them in my my refrigerator. FANTASTIC!! If you are tired of same old meals check all of these out. Leave yourself a full day of cooking and you will be the buzz of the town's party circuit!!
    *carrot, orange and radish salad(tyler florence
    *chicken tagine w/green olives and preserved lemon(tyler florence
    *couscous w/apricots
    *couscous w/ vegetables
    *moraccan mint tea(recipe given by ann volkwein to food tv
    Have some good whole grain and not too sour sour-dough. I roasted garlic and left olive oil on the tables to spread and dip the bread in. Just about the Best meal I've ever cooked.
    kathy sherman albuquerque n.m.

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