lamb tagine

Name: lamb tagine
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 4
Cuisine: African
Ingredients: 2 lb Lamb (2 pounds lamb meat, cut into 1 1/2 inch cubes); 3 tbsp Olive Oil (3 tablespoons olive oil, divided); 2 tsp Paprika (2 teaspoons paprika); 1 tsp Cinnamon (1 teaspoon ground cinnamon); 1 tsp Kosher Salt (1 teaspoon kosher salt); ¾ tsp Garlic Powder (0.75 teaspoon garlic powder); ¾ tsp Ground coriander (0.75 teaspoon ground coriander); ½ tsp Cumin Powder (0.5 teaspoon cumin powder); ½ tsp Ground Cardamom (0.5 teaspoon ground cardamom); ½ tsp Ginger Powder (0.5 teaspoon ground ginger); ¼ tsp Ground Turmeric (0.25 teaspoon ground turmeric); ¼ tsp Cayenne Pepper (0.25 teaspoon cayenne pepper); ¼ tsp Ground Cloves (0.25 teaspoon ground cloves); 1 pinch Saffron (1 pinch saffron); 2 pieces Yellow Onion (2 medium yellow onions, cut into 1-inch cubes); 5 pieces Carrot (5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips); 3 cloves Garlic (3 cloves garlic, minced); 1 tbsp Ginger (1 tablespoon freshly grated ginger); 1 piece Lemon (1 lemon, zested); 1 can Chicken Broth (1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth); 1 tbsp Sun-dried Tomato Paste (1 tablespoon sun-dried tomato paste); 1 tbsp Honey (1 tablespoon honey); 1 tbsp Cornstarch (1 tablespoon cornstarch); 1 tbsp Water (1 tablespoon water)

165 minAfrican

Servings4

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Ingredients

For 4 servings

Lamb2 lb · 2 pounds lamb meat, cut into 1 1/2 inch cubes
Olive Oil3 tbsp · 3 tablespoons olive oil, divided
Paprika2 tsp · 2 teaspoons paprika
Cinnamon1 tsp · 1 teaspoon ground cinnamon
Kosher Salt1 tsp · 1 teaspoon kosher salt
Garlic Powder¾ tsp · 0.75 teaspoon garlic powder
Ground coriander¾ tsp · 0.75 teaspoon ground coriander
Cumin Powder½ tsp · 0.5 teaspoon cumin powder
Ground Cardamom½ tsp · 0.5 teaspoon ground cardamom
Ginger Powder½ tsp · 0.5 teaspoon ground ginger
Ground Turmeric¼ tsp · 0.25 teaspoon ground turmeric
Cayenne Pepper¼ tsp · 0.25 teaspoon cayenne pepper
Ground Cloves¼ tsp · 0.25 teaspoon ground cloves
Saffron1 pinch · 1 pinch saffron
Yellow Onion2 pieces · 2 medium yellow onions, cut into 1-inch cubes
Carrot5 pieces · 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
Garlic3 cloves · 3 cloves garlic, minced
Ginger1 tbsp · 1 tablespoon freshly grated ginger
Lemon1 piece · 1 lemon, zested
Chicken Broth1 can · 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
Sun-dried Tomato Paste1 tbsp · 1 tablespoon sun-dried tomato paste
Honey1 tbsp · 1 tablespoon honey
Cornstarch1 tbsp · 1 tablespoon cornstarch
Water1 tbsp · 1 tablespoon water

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Steps

1place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
2mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag.
3add lamb to the bag and toss to coat well.
4refrigerate for at least 8 hours, preferably overnight.
5heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat.
6add 1/3 of the lamb and brown well, 5 to 7 minutes.
7remove to a plate and repeat to cook remaining two batches of lamb.
8add onions and carrots to the pot and cook for 5 minutes.
9stir in garlic and ginger; continue cooking for an additional 5 minutes.
10return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey.
11bring to a boil, then reduce heat to low.
12cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.
13if the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
14serve over couscous.