Lamb Tagine

Tagine cooking is associated with Moroccan cuisine. When I made this dish, I left the kitchen window open. The smell attracted several male neighbors, including my husband, who came in and said that it smelled so good that 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.


Cuisine · African · North African · Moroccan


Prep Time: 45 mins
Cook Time: 2 hrs
Total Time: 10 hrs 45 mins
Additional Time: 8 hrs
Servings: 4

Ingredients

Ingredients List

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

  • 3 tablespoons olive oil, divided

  • 2 teaspoons paprika

  • 1 teaspoon ground cinnamon

  • 1 teaspoon kosher salt

  • ¾ teaspoon garlic powder

  • ¾ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground turmeric

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon ground cloves

  • 1 pinch saffron

  • 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)


Directions

  1. Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.

  2. If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.


Nutrition Facts (per serving)

Nutrition Facts
423 Calories
21g Fat
24g Carbs
36g Protein


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