Lamb, Olive and Caramelised Onion Tagine

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I made this for friends coming on a Friday night after work. Very very disappointing. Tasted like meat with gravy, you wouldn't have even known that the capers were there and the olives. I expected something fragrant and delicious. There are a lot tastier lamb tagline recipes out there and a lot tastier nigellas recipes.

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I tried this thinking it would not work and would be a waste of ingredients because it was so quick and easy but it was absolutely delicious and a firm and easy favourite of mine not having much time and wanting something tasty and nutricious. I think maybe Keith didn't leave it to cook long enough or maybe it was the lamb he used. Blooming well done Nigella- lets have more like that.

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I had high hopes for this dish, given the tasty palate of ingredients and enthusiastic reviews. In the end, I'm disappointingly underwhelmed. It's not a "bad" dish, but I can't find anything to get excited about. Bland lamb.

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Excellent!!!

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for a quick and easy tangine - it is great! I added persevered lemons and it really was great!

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I can't get the onions in a jar, but I just cut up an onion put salt and sugar in it and let it very slowly carmalise.

For those that do use the confit and find the dish too sweet (I don't you just need to add some either redwine or balsamic vinegar.

I loved the complex flavours especially as it was so simple. And to entertain is so easy, as you need to make it a day ahead of time - just reheat.

I have found American tastes (being British to be different, and some aren't used to these different flavours, even just lamb. But for those not sure - be open minded - and you will be rewarded :

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It should be noted that in the episode, Nigella prepared this dish up to 2 days ahead of time, and then reheated it in a 400 degree oven in a tajine (shallow dish. She then sprinkled it with cilantro and pomegranate seeds and served it with couscous. Yum!

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This is a love it or hate it recipe - no middle ground. It has lots of strong exotic flavors that intensify and merge as the dish sits. Easy to make, but finding the onions confit was a chore. I used pitted kalamata olives and it was great.

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This recipe was easy to prepare and tastes great!!!

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A waste of expensive ingredients. Do not try this, it was horribly flavored.