Michel Roux: A Life In The Kitchen
Lamb Tajine
Page 127
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
Tags: braise lemon lamb braised lamb
Recipe Reviews
friederike from Berlin,
Quite nice, but lacked depth of flavour. I wonder if it just need s a few extra ingredients; compared to this lamb tagine, for example, I start wondering if it's enough that this dish doesn't use anything else but meat and spices. On the plus side: it makes it really easy, but I do wonder if it's worth it. Adding ie. a can of chickpeas shouldn't be that hard.
What was a real problem were the lemons. We had to add a lot of sugar and a lot of honey because the dish had become very sour. Also, the white parts of he lemon made it very bitter at times. The ironic thing is that you are required to add a tbsp of honey, so he seems to be aware that this will happen, but the dish definitely needed a lot more than that. Next time I would recommend to actually cut away as much flesh and white skin as possible and only add the lemon zest. You could of course also go the other way around and zest the lemon with a vegetable peeler.
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