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1
Make the spice mixture by stirring together the spices in a small bowl.
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2
Preheat the oven to 350 degrees.
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3
In a large, ovenproof stew pot or tagine, heat the oil over medium-high heat.
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4
Season the lamb all over with salt and pepper.
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5
Add the meat to the pot and stir to coat in the oil.
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6
Brown for about 5 minutes, stirring occasionally to make sure the meat browns evenly on all sides.
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7
Transfer the meat to a bowl and set it aside.
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8
Lower the heat to medium and add the onion, stirring to coat.
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9
Saute for about a minute, until it begins to soften.
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10
Add the garlic and ginger and add the meat back to the pot.
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11
Stir everything together.
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12
Squeeze the orange juice into the pot and mix well.
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13
Add the tomatoes, orange peel, spice mixture, chicken broth and honey.
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14
Mix well.
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15
Raise the heat to medium-high and bring the mixture to a simmer, then cover the pot and put it in the oven.
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16
Cook for 1 hour or until the meat is about half-cooked.
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17
Stir in the carrots and celery and return the pot to the oven.
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18
Cook for another 30 to 45 minutes, until the sauce is thick and reduced and the lamb is tender.
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19
While the tagine is in the oven, toast the almonds and the sesame seeds in a small pan over low heat until the nuts are golden, about 5 minutes, stirring regularly to make sure the almonds dont burn.
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20
About 15 minutes before the tagine is finished, make the citrus rice: Put the rice and 2 cups of water in a large pot set over high heat.
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21
Add the bay leaf, lemon zest, salt, red-pepper flakes and butter.
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22
When the water boils, lower the heat and cover the pot with a tight-fitting lid.
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23
Continue to simmer until the liquid has been absorbed, about 12 minutes.
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24
Turn off the heat.
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25
Add the lemon juice, orange pieces and scallions and mix well.
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26
Transfer to a large bowl and serve immediately.
