Lamb Tagine

1. 1

   Place the lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.

2. 2

   Combine paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron in a large resealable bag. Add the lamb to the bag and toss until well coated. Refrigerate for at least 8 hours, preferably overnight.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well for 5 to 7 minutes. Transfer to a plate and repeat to cook the remaining two batches of lamb.

4. 4

   Add the onions and carrots to the pot and cook for 5 minutes. Stir in the garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the meat is tender, 1 1/2 to 2 hours.

5. 5

   If the tagine is too thin, thicken it with a cornstarch and water slurry during the last 5 minutes.

6. 6

   Serve over couscous.

• Calories 1054.97 kcal High
• Protein 44.63 g Good Source
• Carbs 64.28 g Moderate
• Total Fat 63.9 g High
• Saturated Fat 26.27 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 169.51 mg High
• Sodium 590.86 mg High
• Fiber 6.77 g Good Source
• Sugar 11.37 g High
• Added Sugar 0.15 g Low Source
• Calcium 72.56 mg Low Source
• Iron 5.65 mg Good Source
• Potassium 635.04 mg Moderate
• Vitamin A 12.95 mcg_rae Low Source
• Vitamin C 21.45 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Corn 🌽
• Garlic 🧄
• Onions 🧅