Lamb Tagine

"This is a lightened up verson of my favorite tagine. I made this for years and needed to lighten up the calories when I joined WW."
 
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Ready In:
26hrs
Ingredients:
19
Serves:
6
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ingredients

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directions

  • In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, 1/2 the garlic , and coriander; mix well.
  • Add the lamb to the bag, and toss around to coat well.
  • Refrigerate at least 8 hours, preferably overnight.
  • 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 rest of 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.
  • 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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RECIPE SUBMITTED BY

http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg Love to cook!!!! I am in the faze of lowering fat and increasing fiber intake so I am modifying allot of my recipes. I love to cook all kinds of foods and try something new once a week.
 
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