• 4servings
  • 120minutes
  • 417calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil, divided

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

  3. 2 teaspoons paprika

  4. 1/4 teaspoon ground turmeric

  5. 1/2 teaspoon ground cumin

  6. 1/4 teaspoon cayenne pepper

  7. 1 teaspoon ground cinnamon

  8. 1/4 teaspoon ground cloves

  9. 1/2 teaspoon ground cardamom

  10. 1 teaspoon kosher salt

  11. 1/2 teaspoon ground ginger

  12. 1 pinch saffron

  13. 3/4 teaspoon garlic powder

  14. 3/4 teaspoon ground coriander

  15. 2 medium onions, cut into 1-inch cubes

  16. 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips

  17. 3 cloves garlic, minced

  18. 1 tablespoon freshly grated ginger

  19. 1 lemon, zested

  20. 1 (14 1/2 ounce) can homemade chicken broth or low-sodium canned broth

  21. 1 tablespoon sun-dried tomato paste

  22. 1 tablespoon honey

  23. 1 tablespoon cornstarch

  24. 1 tablespoon water

Instructions Jump to Ingredients ↑

  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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