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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 4 |
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From North African recipes. Ingredients:
3 tablespoons olive oil, divided |
2 lbs lamb, cut into 1 1/2 inch cubes |
2 teaspoons paprika |
1/4 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/2 teaspoon ground cardamom |
1 teaspoon kosher salt |
1/2 teaspoon ground ginger |
1 pinch saffron |
3/4 teaspoon garlic powder |
3/4 teaspoon ground coriander |
2 medium onions, cut into 1-inch cubes |
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips |
3 garlic cloves, minced |
1 tablespoon freshly grated ginger |
1 lemon, zested |
1 (14 1/2 ounce) can homemade chicken broth or 1 (14 1/2 ounce) can low-sodium canned broth |
1 tablespoon sun-dried tomato paste |
1 tablespoon honey |
1 tablespoon cornstarch (optional) |
1 tablespoon water (optional) |
Directions:
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.
2. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
3. Add the lamb to the bag, and toss around to coat well.
4. Refrigerate at least 8 hours, preferably overnight.
5. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
6. Add 1/3 of the lamb, and brown well.
7. Remove to a plate, and repeat with remaining lamb.
8. Add onions and carrots to the pot and cook for 5 minutes.
9. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
10. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
11. 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.
12. 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.
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