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.

• Ready In: 26 hrs
• Serves: 6

Ingredients

• 1  tablespoon Contadina tomato paste, with 100% Tomatoes
• 1  teaspoon ground cardamom
• 1  teaspoon ground cinnamon
• 1  teaspoon paprika
• 1  teaspoon olive oil
• 1  cup carrot, cut in chunks
• 4  garlic cloves, crushed
• 1  cup onion, cut in cubes
• 1  tablespoon honey
• 1  teaspoon ground coriander
• 1  teaspoon kosher salt
• 1  teaspoon saffron
• 1  teaspoon cayenne pepper
• 16  ounces loin lamb, trimmed, raw, cubed
• 1  teaspoon ground cloves
• 1  teaspoon ground cumin
• 1  teaspoon ground turmeric
• 2  teaspoons fresh ginger
• 2  cups fat-free chicken broth

Directions

1. 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.
2. Add the lamb to the bag, and toss around to coat well.
3. Refrigerate at least 8 hours, preferably overnight.
4. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
5. Add 1/3 of the lamb, and brown well.
6. Remove to a plate, and repeat with remaining lamb.
7. Add onions and carrots to the pot and cook for 5 minutes.
8. Stir in the rest of the fresh garlic and ginger; continue cooking for an additional 5 minutes.
9. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
10. 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.
11. 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.