This Sunday I made another tagine which can be found in Tagines & Couscous Delicious Recipes for Moroccan One-pot Cooking by Ghillie Basan. This was sweeter than the previous one I made. Unlike last time, I couldn’t get a whole lamb shank, but the other lamb cuts the cookbook recommended worked perfectly fine. I also added potatoes to the dish, even though there was a possibility they wouldn’t cook correctly. They took the flavors of the tagine very well and turned out delicious. If you want to add them, follow the recipes that use sweet potatoes, and add them halfway through cooking. The potatoes were not undercooked and very tender, so it turned out ok in the end.