https://www.closetcooking.com/lamb-tagine/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sat, 23 Jun 2018 06:02:05 +0000 hourly 1 https://wordpress.org/?v=7.1.4 https://www.closetcooking.com/lamb-tagine/#comment-55283 Wed, 23 Oct 2013 18:40:25 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-55283 I made this with camel meat instead and it turned out great. Thank you.

]]> https://www.closetcooking.com/lamb-tagine/#comment-52849 Sun, 12 May 2013 20:01:47 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-52849 Thanks Kevin!

]]> https://www.closetcooking.com/lamb-tagine/#comment-52837 Sat, 11 May 2013 10:12:42 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-52837 Sarah Jones: This makes 4 servings.

]]> https://www.closetcooking.com/lamb-tagine/#comment-52834 Sat, 11 May 2013 00:20:30 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-52834 This looks delicious. I was wondering how many people does it serve?

]]> https://www.closetcooking.com/lamb-tagine/#comment-39624 Mon, 14 Feb 2011 04:51:47 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-39624 I found your site tonight and whipped the tangine together. I subbed a couple ingredients: ground lamb, some green beans since I had one carrot. I also realized I didn't have nearly the amount of time needed so I pressure cooked it for 30 min and then added the fruit and vegies for another 30. It was wonderful! Even my kids ate it! WOW, thank you for posting this.

]]> https://www.closetcooking.com/lamb-tagine/#comment-32817 Thu, 11 Mar 2010 07:45:24 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-32817 Your recipes look AMAZING and the photos are absolutely beautiful. I became an instant fan because your recipes are not monotonous, but very versatile and colorful instead. Thank you so much!!! I will definitely be visiting very often.

]]> https://www.closetcooking.com/lamb-tagine/#comment-17282 Mon, 02 Feb 2009 20:21:00 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-17282 Thank you so much for this awesome recipe! I made it for my Super Bowl party and my guests (who can be quite picky about food) lovvvved it. I tripled the recipe to accomadate more people and it was still no problem. Thanks!

]]> https://www.closetcooking.com/lamb-tagine/#comment-11642 Wed, 01 Oct 2008 21:35:00 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-11642 Hey Kevin, I’d really dig how to make that in a Tagine. I hear it’s much better using the traditional pot. In one recipe they put the carrots on the bottom and let them burn a little.

]]> https://www.closetcooking.com/lamb-tagine/#comment-3531 Fri, 28 Mar 2008 16:38:00 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-3531 Kevin this looks delicious 🙂

]]> https://www.closetcooking.com/lamb-tagine/#comment-3381 Tue, 25 Mar 2008 02:30:00 +0000 https://www.closetcooking.com/2008/03/23/lamb-tagine/#comment-3381 north african stews are a staple at my house now that i am working. it’s easy so make a big batch on the weekend and they freeze well. my favourite is a version with lots of cinnamon, dried apricots and dates. your recipe sounds fabulous. i have to get myself a tagine soon…

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