Lamb Tagine

Moroccan Lamb Tagine

Preparation time: 15 minutes

Cooking time: 1 to 2 hours

Servings: 4 persons

 Try a classic taste of Morocco with this fragrant lamb tagine. Tender lamb and vegetables are cooked slowly in the rich spiced sauce and sprinkled with fresh coriander or parsley to finish.

Ingredients:

• 400g lamb back ribs fillet
• 3 medium potatoes peeled and chopped
• 1 red & 1 green bell pepper, chopped into 1 cm pieces
• 2 carrots, peeled, cut into legthwise or 1cm rounds
• 2 zucchini, cut into rounds
• 1 onion, chopped
• tomato thickly sliced
• 1 garlic clove, crushed
• 1 tsp salt

Spices

• 1 tbsp olive oil
• 1 tsp turmeric
• 1/2 tsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp ground black 

Directions

1. Mix together paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron in a large resealable bag. Add lamb to the bag and toss around to coat well. Refrigerate for at least 8 hours, preferably overnight.
2. Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
3. Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat.
4. 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.
5. On the same pot add garlic, onions and ginger to the pot and cook for some minutes. Stir in potatoes and carrots; continue cooking for an additional 10 minutes over medium fire. Add the remaining vegetables then carefully mix with wooden ladle. Add more turmeric and cumin powder if necessary
6. 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 for 1 1/2 to 2 hours.
7. If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
8. Serve hot with fresh bread. Enjoy!