About this recipe:When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, 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.
45 ml olive oil, divided
905 g lamb meat, cut into 1 1/2 inch cubes
5 g paprika
0.6 g ground turmeric
1 g ground cumin
0.4 g cayenne pepper
2 g ground cinnamon
0.5 g ground cloves
1 g ground cardamom
5 g kosher salt
0.9 g ground ginger
1 g saffron
2 g garlic powder
2 g ground coriander
220 g onions, cut into 1-inch cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
6 g freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. 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 shake to coat well. Refrigerate at least 8 hours, preferably overnight.
Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.
Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1½ 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 cornflour and water during the last 5 minutes.