Lamb Tagine Recipe

Name: Lamb Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 tablespoons olive oil, divided, 2 pounds lamb meat, cut into 1 1/2 inch cubes, 2 teaspoons paprika, 1/4 teaspoon ground turmeric, and more.

Yes, Lamb Tagine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Tagine

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