Lamb Tagine

Recipe View In a large bowl, combine the lamb with 2 tablespoons of olive oil, ensuring each piece is well-coated. Set aside. (5 minutes)

Recipe View In a large resealable bag, mix together the paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron. Add the lamb to the bag, seal, and toss until the lamb is thoroughly coated with the spice mixture. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (10 minutes)

Recipe View Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add about 1/3 of the lamb and brown on all sides, approximately 5 to 7 minutes. Remove the browned lamb to a plate and repeat with the remaining two batches. (25 minutes)

Recipe View Add the onions and carrots to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, and continue cooking for another 5 minutes until fragrant. (10 minutes)

Recipe View Return all the lamb to the pot. Stir in the lemon zest, chicken broth, sun-dried tomato paste, and honey. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently, stirring occasionally, until the lamb is very tender, about 1 ½ to 2 hours. (120 minutes)

Recipe View If the tagine sauce is thinner than desired, create a slurry by whisking together the cornstarch and water. Stir the slurry into the tagine during the last 5 minutes of cooking to thicken the sauce. (5 minutes)

Recipe View Serve the Lamb Tagine hot, traditionally over couscous. Garnish with fresh cilantro or parsley, if desired.