Lamb Tagine

A great and subtle Mediterranean flavor of this dish make it a wonderful meal for a friendly get-together. Can be served with couscous and cucumber raita. I made it with ground lamb.
  • 3 tbsp divided olive oil
  • 2 lbs lamb, cut into 1 1/2-inch pieces
  • 2 tsp paprika
  • 1/4 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp  cayenne pepper
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp cardamom pods
  • 1 tsp salt
  • 1 tbsp  +1/2 tsp ground ginger
  • 1 pinch saffron
  • 3/4 tsp garlic powder
  • 3/4 tsp ground coriander
  • 2 white onion, cut into 1-inch cubes
  • 5 carrots, sliced and peeled, cut into fourths, 
  • 3 garlic cloves, minced
  • 1 zested lemon
  • 14oz chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp honey
  • 1 tbsp corn starch
  • 1 tbsp water 
  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. 
Original recipe:

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