Lamb Tagine

Total Time
2hrs 45mins
45 mins
2 hrs

From North African recipes. Posted for ZWT6.

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