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Prep Time: 1440 Minutes Cook Time: 120 Minutes |
Ready In: 1560 Minutes Servings: 6 |
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This is a lightened up verson of my favorite tagine. I made this for years and needed to lighten up the calories when I joined WW. Ingredients:
1 tablespoon contadina tomato paste, with 100% tomatoes |
1 teaspoon ground cardamom |
1 teaspoon ground cinnamon |
1 teaspoon paprika |
1 teaspoon olive oil |
1 cup carrot, cut in chunks |
4 garlic cloves, crushed |
1 cup onion, cut in cubes |
1 tablespoon honey |
1 teaspoon ground coriander |
1 teaspoon kosher salt |
1 teaspoon saffron |
1 teaspoon cayenne pepper |
16 ounces loin lamb, trimmed, raw, cubed |
1 teaspoon ground cloves |
1 teaspoon ground cumin |
1 teaspoon ground turmeric |
2 teaspoons fresh ginger |
2 cups fat-free chicken broth |
Directions:
1. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, 1/2 the garlic , and coriander; mix well.
2. Add the lamb to the bag, and toss around to coat well.
3. Refrigerate at least 8 hours, preferably overnight.
4. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
5. Add 1/3 of the lamb, and brown well.
6. Remove to a plate, and repeat with remaining lamb.
7. Add onions and carrots to the pot and cook for 5 minutes.
8. Stir in the rest of the fresh garlic and ginger; continue cooking for an additional 5 minutes.
9. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
10. 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.
11. 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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