Comments on: Lamb tagine http://www.larecettedujour.org/2008/09/lamb-tagine.php French food, one day at a time Sun, 05 Feb 2012 18:12:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: veronicay http://www.larecettedujour.org/2008/09/lamb-tagine.php/comment-page-1#comment-647 veronicay Wed, 28 Oct 2009 08:19:55 +0000 http://www.larecettedujour.org/?p=216#comment-647 Thanks for your comment, Melanie! We love this too; must make it again soon. Thanks for your comment, Melanie! We love this too; must make it again soon.

]]> By: Melanie http://www.larecettedujour.org/2008/09/lamb-tagine.php/comment-page-1#comment-646 Melanie Wed, 28 Oct 2009 03:40:22 +0000 http://www.larecettedujour.org/?p=216#comment-646 Thank you for sharing this delicious recipe. I varied the method a little bit, since I was using cut-up lamb steak instead of the shanks, and varied the amounts of the fruits and onion to our taste, but other than that I followed the recipe as written. We enjoyed it and will make it again! Thank you for sharing this delicious recipe. I varied the method a little bit, since I was using cut-up lamb steak instead of the shanks, and varied the amounts of the fruits and onion to our taste, but other than that I followed the recipe as written. We enjoyed it and will make it again!

]]> By: veronicay http://www.larecettedujour.org/2008/09/lamb-tagine.php/comment-page-1#comment-262 veronicay Wed, 19 Nov 2008 18:42:59 +0000 http://www.larecettedujour.org/?p=216#comment-262 Hi Sarah Thanks for your comment, and welcome to my blog! Picard is really excellent -- although I've never seen proper smoked haddock there, or anywhere else in France (I miss it too!). Hi Sarah

Thanks for your comment, and welcome to my blog! Picard is really excellent — although I’ve never seen proper smoked haddock there, or anywhere else in France (I miss it too!).

]]> By: Sarah http://www.larecettedujour.org/2008/09/lamb-tagine.php/comment-page-1#comment-261 Sarah Sat, 15 Nov 2008 12:01:30 +0000 http://www.larecettedujour.org/?p=216#comment-261 Am also replying to thank you for the tip about Picard. I always thought they'd be like the frozen food places in the UK - full of e-number icecream and the like. I suppose they don't do proper smoked haddock, too? It's amazing what you start missing when it's not on tap. Love your blog - followed the link from 'The Cottage Smallholder' while waiting for their recipe for Chilli Jelly to come to the boil.... but I'll be back! Am also replying to thank you for the tip about Picard. I always thought they’d be like the frozen food places in the UK – full of e-number icecream and the like. I suppose they don’t do proper smoked haddock, too? It’s amazing what you start missing when it’s not on tap.

Love your blog – followed the link from ‘The Cottage Smallholder’ while waiting for their recipe for Chilli Jelly to come to the boil…. but I’ll be back!

]]> By: veronicay http://www.larecettedujour.org/2008/09/lamb-tagine.php/comment-page-1#comment-185 veronicay Wed, 17 Sep 2008 14:27:21 +0000 http://www.larecettedujour.org/?p=216#comment-185 I love Picard :-) Their stuff is amazing quality and very reasonably priced. Even their ready meals are good. There's one in Narbonne which I pass every week on my way home from yoga class, so it's very handy, but luckily we have a small freezer so I can't go mad in there. I love Picard :-) Their stuff is amazing quality and very reasonably priced. Even their ready meals are good. There’s one in Narbonne which I pass every week on my way home from yoga class, so it’s very handy, but luckily we have a small freezer so I can’t go mad in there.

]]> By: La Vie en Rose http://www.larecettedujour.org/2008/09/lamb-tagine.php/comment-page-1#comment-184 La Vie en Rose Wed, 17 Sep 2008 13:37:07 +0000 http://www.larecettedujour.org/?p=216#comment-184 Hi Veronica, Thanks for the tip about Picard! Our nearest is Montauban but when we're passing en route for Toulouse airport, it's ideal! Hadn't thought about using shanks for a tagine but it will certainly be added to the repertoire! Happy singing, Sue Hi Veronica,

Thanks for the tip about Picard! Our nearest is Montauban but when we’re passing en route for Toulouse airport, it’s ideal! Hadn’t thought about using shanks for a tagine but it will certainly be added to the repertoire!

Happy singing,

Sue

]]> By: veronicay http://www.larecettedujour.org/2008/09/lamb-tagine.php/comment-page-1#comment-182 veronicay Wed, 17 Sep 2008 07:52:40 +0000 http://www.larecettedujour.org/?p=216#comment-182 Hi Ivy and thanks for the comments! I think lamb steaks and shanks serve different purposes. As I mentioned, shanks are hard to find here, and I only ever cook them long and slow, with a nice spicy/sweet sauce. In my opinion it's a crime to overcook leg, cutlets et al.-- they should still be pink in the middle :-) So I wouldn't do this recipe with those cuts; I would grill or roast them instead. Another cut that's good for long, slow cooking is shoulder, so you could use that if you can't get shanks. Hi Ivy

and thanks for the comments! I think lamb steaks and shanks serve different purposes. As I mentioned, shanks are hard to find here, and I only ever cook them long and slow, with a nice spicy/sweet sauce. In my opinion it’s a crime to overcook leg, cutlets et al.– they should still be pink in the middle :-)

So I wouldn’t do this recipe with those cuts; I would grill or roast them instead. Another cut that’s good for long, slow cooking is shoulder, so you could use that if you can’t get shanks.

]]> By: Ivy http://www.larecettedujour.org/2008/09/lamb-tagine.php/comment-page-1#comment-179 Ivy Tue, 16 Sep 2008 23:22:46 +0000 http://www.larecettedujour.org/?p=216#comment-179 This lamb dish sounds really awesome! I will tty this after I get the Irish stew down. And thanks for the lamb stew tip too! I can't wait to try it out. What's your opinion on buying lamb sirloin steaks? I get them for a good price and the meat is always tender. Is there something I am missing out on by not buying shanks? e-mail me so I have your e-mail. littleivycakes@gmail.com Okay, have a great day or evening. :) This lamb dish sounds really awesome! I will tty this after I get the Irish stew down.

And thanks for the lamb stew tip too! I can’t wait to try it out.

What’s your opinion on buying lamb sirloin steaks?
I get them for a good price and the meat is always tender.
Is there something I am missing out on by not buying shanks?

e-mail me so I have your e-mail.
littleivycakes@gmail.com

Okay, have a great day or evening. :)

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