Name: Lamb Tagine
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Lamb meat, cut into 1 1/2 inch cubes - 2 pounds; Olive oil, divided - 3 tablespoons; Paprika - 2 teaspoons; Ground cinnamon - 1 teaspoon; Kosher salt - 1 teaspoon; Garlic powder - ¾ teaspoon; Ground coriander - ¾ teaspoon; Ground cumin - ½ teaspoon; Ground cardamom - ½ teaspoon; Ground ginger - ½ teaspoon; Ground turmeric - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Ground cloves - ¼ teaspoon; Saffron - 1 pinch; Onions, cut into 1-inch cubes - 2 medium; Carrots, peeled, cut into fourths, then sliced lengthwise into thin strips - 5; Garlic, minced - 3 cloves; Freshly grated ginger - 1 tablespoon; Lemon, zested - 1; Homemade chicken broth or low-sodium canned broth - 1 (14.5 ounce) can; Sun-dried tomato paste - 1 tablespoon; Honey - 1 tablespoon; Cornstarch (Optional) - 1 tablespoon; Water (Optional) - 1 tablespoon

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Lamb Tagine

1. Lamb meat, cut into 1 1/2 inch cubes - 2 pounds

2. Olive oil, divided - 3 tablespoons

3. Paprika - 2 teaspoons

4. Ground cinnamon - 1 teaspoon

5. Kosher salt - 1 teaspoon

6. Garlic powder - ¾ teaspoon

7. Ground coriander - ¾ teaspoon

8. Ground cumin - ½ teaspoon

9. Ground cardamom - ½ teaspoon

10. Ground ginger - ½ teaspoon

11. Ground turmeric - ¼ teaspoon

12. Cayenne pepper - ¼ teaspoon

13. Ground cloves - ¼ teaspoon

14. Saffron - 1 pinch

15. Onions, cut into 1-inch cubes - 2 medium

16. Carrots, peeled, cut into fourths, then sliced lengthwise into thin strips - 5

17. Garlic, minced - 3 cloves

18. Freshly grated ginger - 1 tablespoon

19. Lemon, zested - 1

20. Homemade chicken broth or low-sodium canned broth - 1 (14.5 ounce) can

21. Sun-dried tomato paste - 1 tablespoon

22. Honey - 1 tablespoon

23. Cornstarch (Optional) - 1 tablespoon

24. Water (Optional) - 1 tablespoon

How to cook deliciously - Lamb Tagine

1. Stage

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

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

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. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

5. Stage

If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.

6. Stage

Serve over couscous. DOTDASH MEREDITH FOOD STUDIOS