Lamb Tagine recipe

Name: Lamb Tagine
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Ingredients: ½ teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground cardamom; ¼ teaspoon ground cloves; 1 tablespoon honey; ¾ teaspoon garlic powder; 3 cloves garlic, minced; ¼ teaspoon cayenne pepper; ½ teaspoon ground cumin; 2 teaspoons paprika; ¼ teaspoon ground turmeric; 3 tablespoons olive oil, divided; 1 teaspoon kosher salt; 1 pinch saffron; 1 lemon, zested; 1 tablespoon freshly grated ginger; 1 tablespoon water (Optional); ¾ teaspoon ground coriander; 1 tablespoon cornstarch (Optional); 2 pounds lamb meat, cut into 1 1/2 inch cubes; 2 medium onions, cut into 1-inch cubes; 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips; 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth; 1 tablespoon sun-dried tomato paste

Recipe Instructions

Step 1

Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.

Step 2

Mix together paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron in a large resealable bag. Add lamb to the bag and toss around to coat well. Refrigerate for at least 8 hours, preferably overnight.

Step 3

Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.

Step 4

Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours.