Lamb Tagine

Name: Lamb Tagine
Total time: 645
Yield: 4
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 cumin; 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; 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; 1 tablespoon water

Recipe by BenevolentEmpress from allrecipes.com

Dinner 11 Hr. 45 Mins.

Ingredients

4 servings

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2 pounds lamb meat, cut into 1 1/2 inch cubes
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3 tablespoons olive oil, divided
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2 teaspoons paprika
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1 teaspoon ground cinnamon
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1 teaspoon kosher salt
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0.75 teaspoon garlic powder
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0.75 teaspoon ground coriander
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0.5 teaspoon ground cumin
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0.5 teaspoon ground cardamom
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0.5 teaspoon ground ginger
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0.25 teaspoon ground turmeric
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0.25 teaspoon cayenne pepper

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0.25 teaspoon ground cloves
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1 pinch saffron
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2 medium onions, cut into 1-inch cubes
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5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
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3 cloves garlic, minced
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1 tablespoon freshly grated ginger
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1 lemon, zested
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1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
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1 tablespoon sun-dried tomato paste
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1 tablespoon honey
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1 tablespoon cornstarch
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1 tablespoon water

Instructions

Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
Mix together paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron in a large resealable bag. Add lamb to the bag and toss around to coat well. Refrigerate for at least 8 hours, preferably overnight.
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.
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 1/2 to 2 hours.
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.