Ingredients :
- 3 tablespoons olive oil, divided -
- 2 pounds lamb meat, cut into 1 1/2 inch cubes -
- 2 teaspoons paprika -
- 1/4 teaspoon ground turmeric -
- 1/2 teaspoon ground cumin -
- 1/4 teaspoon cayenne pepper -
- 1 teaspoon ground cinnamon -
- 1/4 teaspoon ground cloves -
- 1/2 teaspoon ground cardamom -
- 1 teaspoon kosher salt -
- 1/2 teaspoon ground ginger -
- 1 pinch saffron -
- 3/4 teaspoon garlic powder -
- 3/4 teaspoon ground coriander -
- 2 medium onions, cut into 1-inch cubes -
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips -
- 3 cloves garlic, minced -
- 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 (optional) -
- 1 tablespoon water (optional) -
How to Prepare :
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.
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