Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lamb Tagine Recipe
    Lost? Site Map

    Lamb Tagine

    Lamb Tagine. Photo by Mia in Germany

    1/1 Photo of Lamb Tagine

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    lazyme's Note:

    From allrecipes.com North African recipes. Posted for ZWT6.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.
    2. 2
      In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
    3. 3
      Add the lamb to the bag, and toss around to coat well.
    4. 4
      Refrigerate at least 8 hours, preferably overnight.
    5. 5
      Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
    6. 6
      Add 1/3 of the lamb, and brown well.
    7. 7
      Remove to a plate, and repeat with remaining lamb.
    8. 8
      Add onions and carrots to the pot and cook for 5 minutes.
    9. 9
      Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
    10. 10
      Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
    11. 11
      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.
    12. 12
      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.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on June 11, 2010

      55

      This was awsome - DH raved about it, and I barely could stop eating. Made it exactly as written except for the carrots - used sweet potatoes instead which basically doesn't change the taste so much. Already got requests to make it again :) Thanks for posting, busy Co-Unrulie! Made for ZWT 6 NA*ME for the Unrulies Under The Influence.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Lamb Tagine

    Serving Size: 1 (667 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 638.9
     
    Calories from Fat 334
    52%
    Total Fat 37.2 g
    57%
    Saturated Fat 11.9 g
    59%
    Cholesterol 123.6 mg
    41%
    Sodium 2885.7 mg
    120%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 5.7 g
    22%
    Sugars 12.2 g
    48%
    Protein 50.3 g
    100%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites