• We have a place for everyone - Ross Dough Mixtures
  • E-mail Id : info@rossdoughmixtures.com

lamb tagine

image

Lamb Tagine

When I first made this Moroccan lamb tagine, I left the kitchen window open. The smell attracted several neighbors and 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! If you don't have a tagine, you can use a heavy-bottomed pot.

Ingredients:

  • 2 pounds lamb meat, cut into 1 ½ 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)

Direction

  1. Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
  2. Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
  3. Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.
  4. Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.
  5. If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
  6. Serve over couscous.

Related Post

image

Marinated Grilled Shrimp

Learn how to marinate shrimp for grilling with this easy marinade that makes your shrimp so yummy you don't even need cocktail sauce. Don't let the cayenne pepper scare you — you don't even taste it. My young kids love it. It is also a big hit with company and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outdoor grilling. Try it with a salad, baked potato, and garlic bread.

Read More
image

Slow Cooker Moroccan-Spiced Chicken with Apricots, Olives, and Almonds

This flavorful chicken dish is slow cooked in Moroccan spices for an authentic tasting dish.

Read More
image

Strawberry Rhubarb Crumble

This strawberry rhubarb crumble has a superb balance of sweet and tart and a crumble that delivers both a hint of lemon zest and the rich flavor of almonds. Served warm or at room temperature, with vanilla ice cream or whipped cream, it's the ultimate spring dessert.

Read More

We use cookies to enhance your experience on our website. By continuing to browse, you agree to our Cookie Policy.