Lamb Tagine

Prep Time: 45 mins Cook Time: 2 hrs Additional Time: […]

Prep Time: 45 mins

Cook Time: 2 hrs

Additional Time: 8 hrs

Total Time: 10 hrs 45 mins

Servings: 4

 

Ingredients:

2 pounds lamb meat, cut into 1 1/2 inch cubes

Three tablespoons olive oil, divided

2 teaspoons paprika

One teaspoon of ground cinnamon

One teaspoon of kosher salt

¾ teaspoon garlic powder

¾ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground cardamom

½ teaspoon ground ginger

¼ teaspoon ground turmeric

¼ teaspoon cayenne pepper

¼ teaspoon ground cloves

One pinch saffron

Two medium onions cut into 1-inch cubes

Five carrots, peeled, cut into fourths, then sliced lengthwise into thin strips

3 cloves garlic, minced

One tablespoon of freshly grated ginger

1 lemon, zested

1 (14.5 ounces) can homemade chicken broth or low-sodium canned broth

1 tablespoon sun-dried tomato paste

One tablespoon honey

One tablespoon cornstarch

One tablespoon water

 

Directions:

In a sizable bowl, combine the lamb with the two tablespoons of olive oil and toss to coat.

In a sizable resealable bag, combine the following ingredients: paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron. Lamb should be added to the bag and well coated. Preferably overnight, but at least 8 hours should be spent chilling.

Heat the last tablespoon of olive oil over medium-high heat in a sizable, heavy-bottomed pot. Add a third of the lamb, and brown it thoroughly for 5 to 7 minutes. Repeat with the remaining two batches of lamb, then remove to a platter.

Cook the onions and carrots in the pot for five minutes. Cook for a further 5 minutes after adding the garlic and ginger. Add honey, tomato paste, chicken broth, lemon zest, and lamb to the saucepan. Bring to a boil, then turn down the heat. For one and a half to two hours, cook the beef with the cover on, stirring regularly.

If the tagine’s consistency is too thin, thicken it in five minutes with a cornstarch and water slurry.

Over couscous, serve.

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