Diced Lamb Tagine

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Authorbaidoone
RatingDifficultyIntermediate

This lamb tagine with carrots gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom.

Yields4 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

 1/4 cup olive oil
 2.2 lbs. (1kg) diced lamb meat
 2 teaspoons paprika
 3/4 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 salt
 1/2 teaspoon ground ginger
 1 pinch saffron
 3/4 teaspoon garlic powder
 3/4 teaspoon ground coriander
 2 medium brown onions, diced
 4 medium carrots, peeled, cut into batons
 1 potato, diced
 1 cup Mushrooms, halved
 3 cloves garlic, crushed
 1 tablespoon grated fresh ginger
 2 teaspoons grated lemon rind
 500ml chicken stock
 1 tablespoon sun-dried tomato paste
 1 tablespoon honey
 1 tablespoon corn flour
 1 tablespoon water

1

Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. 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 shake to coat well. Refrigerate at least 8 hours, preferably overnight.

2

Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots, potato, mushrooms and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.

3

Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.

4

If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.

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Ingredients

 1/4 cup olive oil
 2.2 lbs. (1kg) diced lamb meat
 2 teaspoons paprika
 3/4 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 salt
 1/2 teaspoon ground ginger
 1 pinch saffron
 3/4 teaspoon garlic powder
 3/4 teaspoon ground coriander
 2 medium brown onions, diced
 4 medium carrots, peeled, cut into batons
 1 potato, diced
 1 cup Mushrooms, halved
 3 cloves garlic, crushed
 1 tablespoon grated fresh ginger
 2 teaspoons grated lemon rind
 500ml chicken stock
 1 tablespoon sun-dried tomato paste
 1 tablespoon honey
 1 tablespoon corn flour
 1 tablespoon water

Directions

1

Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. 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 shake to coat well. Refrigerate at least 8 hours, preferably overnight.

2

Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots, potato, mushrooms and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.

3

Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.

4

If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.

Diced Lamb Tagine

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