Lamb Tagine

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 tablespoon contadina tomato paste, with 100% tomatoes
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon olive oil
• 1 cup carrot, cut in chunks
• 4 garlic cloves, crushed
• 1 cup onion, cut in cubes
• 1 tablespoon honey
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1 teaspoon saffron
• 1 teaspoon cayenne pepper
• 16 ounces loin lamb, trimmed, raw, cubed
• 1 teaspoon ground cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons fresh ginger
• 2 cups fat-free chicken broth

Recipe

• 1 in a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, 1/2 the garlic , and coriander; mix well.
• 2 add the lamb to the bag, and toss around to coat well.
• 3 refrigerate at least 8 hours, preferably overnight.
• 4 heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
• 5 add 1/3 of the lamb, and brown well.
• 6 remove to a plate, and repeat with remaining lamb.
• 7 add onions and carrots to the pot and cook for 5 minutes.
• 8 stir in the rest of the fresh garlic and ginger; continue cooking for an additional 5 minutes.
• 9 return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
• 10 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.
• 11 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.