Moroccan Lamb Tagine with Honey and Apricots

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I made this recipe for Valentine's Day and my husband loved it.
I did some modification in the preparation: I didn't use raisins, I used dried apricots and put all together in the pressure cooker as I didn't have time to cook it for more than 1 hour. In 20 minutes it was ready with a thick sauce and the meat falling apart. Delicious! Definitely a keeper.

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This is delicious! However, I didn't have the time to invest and decided to throw everything in the crockpot with a few changes. I only used one cup total onions, substituted 1/4 cup low sugar apricot preserves for the dried apricots, and omitted raisins (not a fan and the honey. Four hours on high later, I was dancing in the kitchen when I sampled it! This will be copied into my personal cookbook as soon as I sign off. Gotta run!!

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You've done it again...Another AMAZING recipe Emeril....LOVES it !!!!!!

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Our guests wanted a dish to go with a red wine and we decided we should cook up some lamb. So this recipe looked really tasty, but we wanted something we could use with our new slow cooker. So actually, it was our starting point and we used most of the ingredients, but adapted them for use in a slow cooker, with a meat probe. Set the probe into the lamb for 150 temp.We doubled most of the spices and ingredients in the recipe, plus added 3 small eggplant (sliced, then quartered. Used the liquid from softening the apricots & raisins, along with 2 cups of chicken broth to cover the 4 lamb shanks and vegetables. It cooked for about 3 1/2 hours before turning over to "warm". Left it at warm for another several hours (while we went wine tasting to pick out a red wine and it turned out just delicious! I followed the recipe for the couscous, but used whole wheat couscous from a box (with their instructions on how to cook up and used the bar-b-que to roast the pepper and onion. It all turned out great! Served it all up with a lovely Greek Salad. It was a lot of prep work, but worth the effort. Did most of my prep work before our guests arrived, so the Vegetable couscous went together fairly quickly.Will definitely make this again.!

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I've made this twice for moroccan dinner parties and both times it had been the star, where I have been begged for the receipe.

I made a few modifications and simplifications:

1. use two cups of chicken broth. After adding two cups, let simmer, uncovered, for about 45 minutes, until it evaporates some that you need to add more liquid. Then add 1-2 cups of red wine, enough to keep it juicy. This will prevent dryness, and add richness of flavor. Cook for another hour or so (or until you are happy with flavor and tenderness

2. Instead of separating the meat out of the pan, then cooking the apricots and raisins separately, I just dumped the dried fruit in, with meat and all (I didn't even bother to soak the fruit for 20 minutes. This removed a couple of messy steps, and didn't affect the flavor.

3. I added lamb shoulder bones in, as I knew some of my guests really love the marrow, but it is not necessary.

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The smell of this cooking was fabulous! I was so excited to try this and was overall pleased with the flavor, but I thought the lamb itself was a bit dry. Maybe that was user error though??

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This recipe for lamb tagine is so tasty. It was very easy to make and came out incredibly tender and flavourful.

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Yes, this recipe is time consuming. But, it was easy, fun to make AND delicious. Will definately make again! Thanks, Emeril, once again!

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It was great but very labor intensive.

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I really enjoyed this recipe... I always make things by the book the first time and then adjust to my tastes if it ranks and I want to make it again. I would make this again for sure! However, I would cut the apricot and raisin by at least a third and increase the onion... it was a bit too sweet for me - and I really like sweet and savory foods! The lamb was melt in your mouth!