Lamb Tagine

Lamb Tagine  

recipe image
Add To Plan
Add To Grocery
Import Recipe
comida,junio,primavera,hasta 300 calorias 4.0
  1.0/5 based on 1 reviews

Date Published:

Oven Temperature:
0 Fahrenheit

Preparation Time:

Cook Time:

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. 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. 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.

  • 3.0 tbsp olive oil
  • 500.0 g lamb
  • 2.0 tsps paprika
  • 0.25 tsp ground turmeric
  • 0.5 tsp cumin
  • 0.25 tsp pepper
  • 1.0 tsp cinnamon
  • 0.25 tsp cloves
  • 0.5 tsp cardamom
  • 1.0 tsp salt
  • 0.5 tsp ginger
  • 1.0 pinch saffron
  • 0.75 tsp garlic powder ( )
  • 0.75 tsp coriander
  • 2.0 medium onion
  • 5.0 medium carrot
  • 3.0 cloves garlic cloves (minced)
  • 1.0 tbsp Ginger
  • 1.0 lemon (zested)
  • 1.0 can chicken broth
  • 1.0 tbsp tomato
  • 1.0 tbsp honey
  • 1.0 tbsp corn
  • 1.0 tbsp water