Lamb Tagine

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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 ½ to 2 hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Serve over couscous.'}

📊 Nutrition Facts

Per serving (4 servings total)