Recipe by ElizabethKnicely
When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that is smelled so good, he hoped it was coming from our house and not from someone else's! Serve with Moroccan Couscous and Cucumber Raita.
Top Review by sheepdoc
This was awesome - such depth of flavors! I, too, refrigerated the meat with the spices for about 20 hours, then threw everything into the crockpot. Cooked on low 10 hours, then 'keep warm' for about 2 hours. Made for ZWT9.
- 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 1 (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 See How It's Made
- 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.