Ingredients
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2 pounds lamb meat, cut into 1 ½ inch cubes
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3 tablespoons olive oil, divided
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2 teaspoons paprika
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1 teaspoon ground cinnamon
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1 teaspoon kosher salt
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¾ teaspoon garlic powder
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¾ teaspoon ground coriander
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½ teaspoon ground cumin
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½ teaspoon ground cardamom
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½ teaspoon ground ginger
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¼ teaspoon ground turmeric
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¼ teaspoon cayenne pepper
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¼ teaspoon ground cloves
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1 pinch saffron
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2 medium onions, cut into 1-inch cubes
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5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
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3 cloves garlic, minced
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1 tablespoon freshly grated ginger
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1 lemon, zested
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1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
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1 tablespoon sun-dried tomato paste
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1 tablespoon honey
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1 tablespoon cornstarch (Optional)
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1 tablespoon water (Optional)
Directions
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Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
![Lamb and olive oil in large bowl.]()
Dotdash Meredith Food Studios
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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.
![Lamb in a bag to marinate.]()
Dotdash Meredith Food Studios
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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.
![Lamb in pot.]()
Dotdash Meredith Food Studios
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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.
![Vegetables in the pot.]()
Dotdash Meredith Food Studios
![Lamb added back to the pot.]()
Dotdash Meredith Food Studios
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If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
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Serve over couscous.
![high angle looking at a plate of lamb tagine with carrots, served over couscous.]()
DOTDASH MEREDITH FOOD STUDIOS
Cook’s Note
Serve this lamb tagine with my Moroccan couscous and cucumber raita.
Nutrition Facts (per serving)
| 423 | Calories |
| 21g | Fat |
| 24g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 423 | |
| % Daily Value * | |
| Total Fat 21g | 26% |
| Saturated Fat 5g | 23% |
| Cholesterol 109mg | 36% |
| Sodium 1129mg | 49% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 5g | 16% |
| Total Sugars 11g | |
| Protein 36g | 72% |
| Vitamin C 13mg | 14% |
| Calcium 76mg | 6% |
| Iron 4mg | 22% |
| Potassium 659mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
