Prep Time::45 mins
Cook Time:: 2 hrs
Additional Time:: 8 hrs
Total Time:: 10 hrs 45 mins
Servings::4
Ingredients
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2 pounds lamb meat, cut into 1 ½ inch cubes
3 tablespoons olive oil, divided
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon 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
1 pinch saffron
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)
Directions
Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
Serve over couscous.
DOTDASH MEREDITH FOOD STUDIOS
Cook’s Note
Serve this lamb tagine with my Moroccan couscous and cucumber raita.