Lamb Tagine
Description
This lamb tagine is a deliciously tender Moroccan lamb stew made with marinated pieces of lamb, garlic, ginger, and a flavorsome array of warm spices.
Ingredients
•
2 pounds lamb meat, cut into 1 1/2 inch cubes
•
3 tablespoons olive oil, divided
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2 teaspoons paprika
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1 teaspoon ground cinnamon
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1 teaspoon kosher salt
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3/4 teaspoon garlic powder
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3/4 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon ground cardamom
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1/2 teaspoon ground ginger
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1/4 teaspoon ground turmeric
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground cloves
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1 pinch saffron
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2 medium onions, cut into 1-inch cubes
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5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
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3 cloves garlic, minced
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1 tablespoon freshly grated ginger
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1 lemon, zested
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1 (14 1/2 ounce) can homemade chicken broth or low-sodium canned broth
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1 tablespoon sun-dried tomato paste
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1 tablespoon honey
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1 tablespoon cornstarch
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1 tablespoon water
Directions
1
Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
2
Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
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.
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 ½ to 2 hours.
5
If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
6
Serve over couscous.