Lamb Tagine

When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else’s! Serve with my Moroccan Couscous and Cucumber Raita on this site.

INGRIDIENT

3 tablespoons olive oil, divided

2 pounds lamb meat, cut into 1 1/2 inch cubes

2 teaspoons paprika

¼ teaspoon ground turmeric

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon ground cardamom

1 teaspoon kosher salt

½ teaspoon ground ginger

1 pinch saffron

¾ teaspoon garlic powder

¾ teaspoon ground coriander

2 medium onions, cut into 1-inch cubes

5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 lemon, zested

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

1 tablespoon sun-dried tomato paste

1 tablespoon honey

1 tablespoon cornstarch (Optional)

1 tablespoon water (Optional)

DIRECTION

Step: 1

Place diced lamb in a bowl, toss with 2 tablespoons of the 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.

Step: 2

Heat 1 tablespoon of 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 for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. 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 for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.

Step: 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.

NUTRITION FACT

Per Serving: 423 calories; protein 35.8g; carbohydrates 23.6g; fat 20.5g; cholesterol 109.2mg; sodium 1128.7mg.

Preparing your meal in advance can be best to feel enjoyable when you do it with your favorite music in the yard , a relaxing beverage of your pick or even a partner. It is helpful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your ingredients . Be sure to checkdown the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner dish are a likely for any home chef.

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