Lamb Tagine
Tagine cooking is associated with Moroccan cuisine. Serve with Moroccan couscous and cucumber raita
Prep Time: 45 mins
Cook Time: 2 hrs
Additional Time: 8 hrs
Total Time: 10 hrs 45 mins
Ingredients
2 pounds lamb meat, cut into 1 1/2 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 (Optional)
1 tablespoon water (Optional)
Directions
1. Place lamb and 2 tablespoons olive oil in a large bowl and toss
to coat; set aside.
2. Mix together paprika, cinnamon, salt, garlic powder, coriander,
cumin, cardamom, ginger, turmeric, cayenne, cloves, and
saffron in a large resealable bag. Add lamb to the bag and toss
around to coat well. Refrigerate for at least 8 hours, preferably
overnight.
3. Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed
pot over medium-high heat. Add 1/3 of the lamb and brown well,
5 to 7 minutes. Remove to a plate and repeat to cook remaining
two batches of lamb.
4. Add onions and carrots to the pot and cook for 5 minutes. Stir in
garlic and ginger; continue cooking for an additional 5 minutes.
Return lamb to the pot and stir in lemon zest, chicken broth,
tomato paste, and honey. Bring to a boil, then reduce heat to
low. Cover and simmer, stirring occasionally, until meat is tender,
1 1/2 to 2 hours.
If the consistency of tagine is too thin, you may thicken it with
cornstarch and water slurry during the last 5 minutes.
Serve over couscous.
Cucumber Raita is a mix of finely chopped cucumber (prefer European cucumber), greek yoghurt, salt/pepper and some fresh dill. Mix together and refrigerate several hours for flavors to merge. You can also add finely chopped tomatoes and/or spring onions.