Lamb Tagine

Ingredients

• 2 pounds lamb meat, cut into 1 1/2 inch cubes
• 3 tablespoons olive oil, divided
• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 0.75 teaspoon garlic powder
• 0.75 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon ground cloves
• 1 pinch saffron
• 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
• 1 tablespoon water

Steps

1. Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
2. Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
3. Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.
4. Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.
5. If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
6. Serve over couscous.