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Lamb Tagine
Lamb Tagine
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Prep Time:
45 minutes
Cook Time:
120 minutes
Total Time:
645 minutes
Tender Moroccan lamb stew marinated in garlic, ginger, and warm spices - a flavorful delight!
Ingredients:
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 3 tablespoons olive oil, divided
  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 0.75 teaspoon garlic powder
  • 0.75 teaspoon ground coriander
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground turmeric
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon ground cloves
  • 1 pinch saffron
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Instructions:
  • In a large bowl, generously coat the lamb with 2 tablespoons of olive oil; let it sit for a moment.
  • Combine a flavorful blend of paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron in a resealable bag. Add the lamb and shake until evenly coated. Marinate in the refrigerator for a minimum of 8 hours, preferably overnight.
  • In a large, heavy-bottomed pot over medium-high heat, heat the remaining tablespoon of olive oil. Brown 1/3 of the lamb well for 5 to 7 minutes. Transfer to a plate and repeat with the remaining two batches of lamb.
  • Start by sautéing onions and carrots for 5 minutes. Add garlic and ginger, cook for another 5 minutes. Add back the lamb, then mix in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat, cover, and simmer for 1 ½ to 2 hours until the meat is tender. Stir occasionally.
  • Thicken the tagine by stirring in a cornstarch and water mixture during the final 5 minutes if needed.
  • Plate the dish on a bed of fluffy couscous.

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