Lamb Tagine
photo by sheepdoc
- Ready In:
- 2hrs 45mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 3 tablespoons olive oil, divided
- 2 lbs lamb, cut into 1 1/2-inch cubes
- 2 teaspoons paprika
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground cayenne pepper
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground ginger
- 1 pinch saffron
- 3⁄4 teaspoon garlic powder
- 3⁄4 teaspoon ground coriander
- 2 medium onions, cut into 1-inch cubes
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 lemon, zested
- 1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can low sodium chicken broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
directions
- Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.
- In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, 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 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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Reviews
-
This was OUTSTANDING! The best part is, I made it all in the crockpot! I marinated the lamb with all of those delicious spices for 24 hours. The next day, I just threw the meat, onion, and carrots in the slow cooker as well as a "sauce" of 1/2 can chicken broth with the ginger, garlic, tomato paste and honey. I only used 1/2 can of chicken broth as crockpot cooking creates more liquid. The aroma throughout my home was to die for. I cooked the tagine for about 8 hours on low and served it with couscous. The spices really do make this dish. I'm going to mix up some more and try using it as a rub on chicken next time. Thanks so much for posting, I really enjoyed this! :)
RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.