Lamb Tagine

19 ingredients
11 steps

Ingredients

  • 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

Directions

  1. 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. 2
    Add the lamb to the bag, and toss around to coat well.
  3. 3
    Refrigerate at least 8 hours, preferably overnight.
  4. 4
    Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
  5. 5
    Add 1/3 of the lamb, and brown well.
  6. 6
    Remove to a plate, and repeat with remaining lamb.
  7. 7
    Add onions and carrots to the pot and cook for 5 minutes.
  8. 8
    Stir in the rest of the fresh garlic and ginger; continue cooking for an additional 5 minutes.
  9. 9
    Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
  10. 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. 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.

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