Lamb Tagine

01Method

1. 1

   Combine the lamb pieces with 2 tablespoons of olive oil in a large bowl, tossing until evenly coated; set aside.

2. 2

   Combine the paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron in a large resealable bag. Add the coated lamb, seal, and shake to coat thoroughly. Refrigerate for a minimum of 8 hours, or overnight for best results.

3. 3

   Warm the remaining olive oil in a large heavy-bottomed pot over medium-high heat. Working in three batches, sear the lamb until well browned, about 5 to 7 minutes per batch, transferring each batch to a plate before starting the next.

4. 4

   Add the onions and carrots to the same pot and cook for 5 minutes. Stir in the garlic and grated ginger and cook for another 5 minutes. Return all the lamb to the pot, then add the lemon zest, chicken broth, tomato paste, and honey. Bring the mixture to a boil, then lower the heat. Cover and simmer, stirring occasionally, until the lamb is completely tender, 1½ to 2 hours.

5. 5

   If the tagine seems too thin near the end of cooking, stir together the cornstarch and water to form a slurry and add it to the pot during the final 5 minutes to thicken.

6. 6

   Serve the tagine over couscous.