Lamb Tagine

Name: Lamb Tagine
Total time: 120 min
Yield: 4 Servings
Ingredients: 2 pounds lamb meat, cut into 1 ½ inch cubes; 3 tablespoons olive oil, divided; 2 teaspoons paprika; 1 teaspoon ground cinnamon; 🧂 1 teaspoon kosher salt; ¾ teaspoon garlic powder; ¾ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon ground cardamom; ½ teaspoon ground ginger; ¼ teaspoon ground turmeric; ¼ teaspoon cayenne pepper; ¼ teaspoon ground cloves; 1 pinch saffron; 🧅 2 medium onions, cut into 1-inch cubes; 🥕 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 🍋 1 lemon, zested; 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth; 1 tablespoon sun-dried tomato paste; 1 tablespoon honey; 1 tablespoon cornstarch; 💧 1 tablespoon water

Cost $25, save $15

Source: Recommended by CookPal

120 Min
4 Servings
$25

Lamb Tagine

Cost $25, save $15

Source: Recommended by CookPal

120 Min
4 Servings
$25

INGREDIENTS

Meat
- 2 pounds lamb meat, cut into 1 ½ inch cubes
Oil
- 3 tablespoons olive oil, divided
Spices
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 🧂 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- 1 pinch saffron
Vegetables
- 🧅 2 medium onions, cut into 1-inch cubes
- 🥕 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
Ginger & Citrus
- 1 tablespoon freshly grated ginger
- 🍋 1 lemon, zested
Stock & Paste
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
Optional
- 1 tablespoon cornstarch
- 💧 1 tablespoon water

STEPS

Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.

Mix spices in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.

Brown lamb in batches in a heavy-bottomed pot with remaining olive oil over medium-high heat, 5 to 7 minutes per batch.

Cook onions and carrots in the pot for 5 minutes, stir in garlic and ginger then cook an additional 5 minutes.

Return lamb to the pot, add lemon zest, broth, tomato paste, and honey. Bring to a boil, reduce heat to low, cover, and simmer for 1 ½ to 2 hours.

If desired, thicken with cornstarch slurry during the last 5 minutes.

Serve over couscous.

NUTRIENTS

Per 1 serving

🔥

423

Calories

36
Protein
24
Carbs
21
Fats

💡 Use fresh spices for a more robust flavor.Serve with couscous or flatbread for authentic presentation.Refrigerating the lamb overnight enhances the flavor.Adjust cayenne pepper level to suit your spice preference.