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Amazing! Juxtaposes sweet & savoury the way Moroccan should :D I made a few substitutes in order to use what was on hand: Habanero for Anaheim chili, chicken breast for lamb, vegetable stock for tomato puree & water, red & yellow bell peppers & eggplant for green peppers, acorn & buttercup squash for butternut squash, sweet potato for carrots, quinoa for couscous. I also added chickpeas and chopped dates & apricots .

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Miheehee October 05, 2009

I loved this recipe. Also made it with chicken too and added some raisins. I like to flavour the couscous with lemon juice, olive oil and some garlic and parsley just to pep it up a bit. One day I'll buy a tagine to cook it in.

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bewildergirl July 17, 2007

This was good. I followed the recipe as posted, but found that it needed a little more flavor for my preference. So I added more spice plus a tsp salt. That worked fine.I also garnished with oil-cured Moroccan olives. It's a beautiful dish. Thanks Rita.

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Kathy228 February 26, 2006

If there were more stars, this would get them. Great aroma, lovely sauce, tender meat, excellent flavor. I restrained myself and followed the directions and added nothing extra. Rita, this is a wonderful dish. Thank you!

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Chef Kate January 20, 2006
Lamb tagine with cinnamon, saffron and dried fruit