Lamb Tagine Recipe

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.