Very good. I used canola oil, bone in lamb shoulder but I pre simmered it in water with a white loomi (Iraqi dried lime) After is was tender about 1 hour, skimming the liquid at the beginning as necessary (which I used later for the water called for in this and for cooking rice to serve with this dish) I used sea salt. I used a little saffron less than called for but would use the full amount next time. Because of that I added a little turmeric but wouldn't do so next time. For the water I used the lamb broth I made from simmering the bone in lamb shoulder and loomi. I used frozen beans with success and would do so again. For the tomatoes I used canned plum tomatoes and pureed them in the blender in about double the amount as we like lots of sauce. I also added 3 tbs tomato paste at this point as well. I followed the recipe posters directions in adding the chopped onion at first rather than sliced onion & tomatoes later which I would do again. I will make this again.
What a great dish! I have made this several times now and it always turns out well. I follow the recipe exactly except I add the beans (fresh) after step five which gives them a much longer cooking time ~ just husband's preference. A delicious, tasty tagine with a wonderful flavour. Thank you for sharing
Lovely. We used frozen green beans. If you used boxed couscous, you may want to make 2 boxes - perfect counterpoint for the flavorful lamb and it goes fast (we used Near East roasted garlic couscous).
Algerian comfort food?? My husband and I both loved this dish. I made a half recipe which yielded 4 generous servings. Used fresh green beans, added the tomatoes in step 5 (they were very well- cooked at the end), and served over couscous-delicious! Thanks for posting, Roosie.