lamb tagine

lamb tagine
  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, 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 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)


  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.
  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.
  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.

08/02/2019
lamb tagine, recipe PT15M PT1H 5 455 calories

Comment on this content
rosemary and goat cheese crostini with walnuts and honey
rosemary and goat cheese crostini with walnuts and honey
Preheat oven to 350 degrees F (175 degrees C).Place baguette..
4.1
4526
ginger beer
ginger beer
Finely shred ginger into a bowl. Zest lemons and add zest to..
3.8
3233
black bean avocado hazelnut mocha cake
black bean avocado hazelnut mocha cake
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-i..
4.2
2402
asparagus summer soup
asparagus summer soup
Cut asparagus stalks into 1-inch pieces; reserve tips in a b..
3.7
2398
caribbean sangria
caribbean sangria
Place orange slices, peach slices, lemon slices, and lime sl..
4.1
2316
smoked paprika chicken, kale, and bean stew
smoked paprika chicken, kale, and bean stew
Heat olive oil in a large pot over medium heat. Add chicken ..
4
2269
japanese-mexican fusion quesadillas
japanese-mexican fusion quesadillas
Combine soy sauce, sugar, ginger, and garlic in a large bowl..
2.6
2942
vegan oven-fried zucchini sticks
vegan oven-fried zucchini sticks
Preheat oven to 350 degrees F (175 degrees C). Spread olive ..
2.2
2649
flourless triple chocolate cookies
flourless triple chocolate cookies
Preheat oven to 400 degrees F (200 degrees C). Spray 2 bakin..
4.4
2554
moroccan lamb tagine (mrouzia)
moroccan lamb tagine (mrouzia)
Mix water, paprika, ras el hanout, black pepper, cinnamon, c..
298
Vegetable Tagine
Vegetable Tagine
Heat oil in the bottom of a large, heavy pot over medium-hig..
1
512
Moroccan Tagine
Moroccan Tagine
Heat the olive oil in a large skillet over medium heat, and ..
1.8
1486
chicken tagine
chicken tagine
Heat olive oil in a skillet over medium-high heat. Place the..
4
1518
Moroccan Fish Tagine
Moroccan Fish Tagine
Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juic..
550
Moroccan Chicken Tagine
Moroccan Chicken Tagine
Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt..
693
Chicken Tagine with Couscous
Chicken Tagine with Couscous
Place the chicken, onions, apricots, and raisins into a slow..
3
1144