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Moroccan Lamb Tagine

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PREP TIME
45 min
COOKING TIME
120 min
TOTAL TIME
645 min
SERVINGS
4 servings
Dinner Moroccan
Moroccan Lamb Tagine
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
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 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
Instructions
1
Combine lamb and olive oil in a spacious bowl, stirring until the meat is evenly coated; set it aside momentarily.
2
Combine paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron in a large resealable container. Add the lamb to the bag and mix until it is thoroughly coated, then refrigerate for at least 8 hours or overnight.
3
Heat the remaining olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown it thoroughly, taking about 5 to 7 minutes. Transfer the browned meat to a plate and repeat the process for the remaining two batches of lamb.
4
Add sliced onions and carrots to the pot and cook them for 5 minutes. Stir in minced garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring the mixture to a boil, then reduce heat to low. Cover it and simmer, stirring occasionally, until the meat is tender, taking about 1 ½ to 2 hours.
5
If the tagine's consistency is too thin, you may thicken it with a cornstarch and water slurry during the last 5 minutes.
6
Serve the tagine over couscous.