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I used lamb leg steaks which I diced. I chucked in some other veggies and some sultanas. Served it on a bed of spiced couscous with pine nuts. Super yum! The meat was cooked and tender in an hour so took it out the oven then - couldn't wait any longer!

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Froozely August 22, 2010

Only variation was I used diced lamb straight from the butcher instead of cutting meat off the shoulder - so obviously use less than 1 kg of diced lamb, as 1kg stated in the recipe is shoulder bone and all (prob used 750g). The dish got a huge thumbs up from my husband and father in law - and me! Really nice blend of flavours and not too overpowered by spices as some moroccn dishes can be - it was just right. Thanks Chef!

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Donye March 11, 2010
Moroccan Lamb Tagine