Moroccan Lamb Tagine Smothered with Olives
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- Recipe categories: Pasta, Couscous, Vegetables, Olive, Fruit, Meat, Lamb,
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Total Reviews: 5
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By saravan_9537305
dearborn, MI
on April 20, 2009
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My fiancee and I have made this several times and we love it! The lamb is so tender and the flavors are rich. You must serve it with the couscous! It takes some time but it is so worth it. I cannot believe more people haven't reviewed it! Try this dish...you will not be disappointed.
By navysister2005_...
north versaill...
on February 23, 2008
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if you wash the olives it makes it perfect. my hubby is from morocco and said it was just like his mother and when his mom asked about it he said it was as good as her so i guess i did good and emeril you food man!! its like he talked to my husbands mother lol.
By ben.pernezny_71...
Orlando, FL
on July 17, 2007
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Great flavors of North Africa. I'd suggest leaving out the salt, as the olives will provide plenty. Kick it up a notch by using hot rather than sweet paprika!
By claysemail_4873686
Fargo, ND
on January 29, 2006
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you'll love this. It's quite a bit of work - Especially if you're going to pit your own green olives, but it's worth it. Last time I made this we had guests over who said they loved lamb and olives. We served it with apricot couscous and harissa. Everyone was very impressed.
By mikloscorv
Louisville, TN
on July 27, 2004
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you'll love this. It's quite a bit of work - Especially if you're going to pit your own green olives, but it's worth it. Last time I made this we had guests over who said they loved lamb and olives. We served it with apricot couscous and harissa. Everyone was very impressed.