Lamb Tagine

Prep Time: 45 mins Cook Time: 2 hrs Additional Time: 8 hrs

Total Time: 10 hrs 45 mins

Serves: 4

The word "tagine" refers to both a North African cooking pot with a conical lid, and also the aromatic stew traditionally cooked inside. Tagine, (the stew), classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, cardamom, cayenne, cinnamon, cloves, coriander, cumin, garlic, ginger, provide the herby base, while the lamb, saffron, turmeric, tomato paste and onions, honey, and lemon juice make it deeply savory. If you have a tagine, (the pot), feel free to use it, otherwise, a Dutch oven with a tightfitting lid will work well.

INGREDIENTS:

• 3 tablespoons olive oil, divided

• 2 lbs lamb meat, cut into 1 1/2 inch cubes

• 2 tsp sweet paprika powder

• ¼ tsp turmeric, ground

• ½ tsp cumin, ground

• ¼ tap cayenne pepper

• 1 tsp Ceylon cinnamon powder

• ¼ tsp cloves, ground

• ½ tsp cardamom, ground

• 1 tsp kosher sea salt

• ½ tsp ginger, ground

• 1 pinch saffron

• ¾ tsp garlic granules

• ¾ tsp coriander, ground

• 2 onions, diced into 1-inch cubes

• 5 carrots, peeled, quartered, then sliced lengthwise into thin strips

• 3 cloves garlic, minced

• 1 Tbsp fresh ginger, grated

• 1 lemon, zested

• 1 (14.5 ounce) can chicken broth or low-sodium chicken broth

• 1 Tbsp sun-dried tomato paste

• 1 Tbsp Acacia honey

• 1 Tbsp cornstarch (Optional)

• 1 Tbsp water (Optional)

DIRECTIONS:

1. Place diced lamb in a bowl, toss with 2 Tbsp 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.

2. Heat 1 Tbsp 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 (5 mins). Stir in the fresh garlic and ginger; continue cooking (an additional 5 mins). 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 (1 1/2 to 2 hours), stirring occasionally, until the meat is tender.

3. 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.

4. Serve with Moroccan couscous and cucumber-yogurt raita on the side.

Things you'll need for this recipe: