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Tuesday, September 17

Lamb tagine

Olive oil
2 tablespoons +
1 tablespoon
Lamb, cut into stew meat
1 pound
1 teaspoon
Turmeric, ground
¼ teaspoon
Cumin, ground
¼ teaspoon
1/8 teaspoon
Cinnamon, ground
½ teaspoon
Cloves, ground
¼ teaspoon
Cardamom, ground
¼ teaspoon
Salt, kosher
1 teaspoon
Ginger, ground
1/8 teaspoon
¼ teaspoon
Garlic powder
½ teaspoon
Coriander, ground
½ teaspoon
Onions, cut into 1-inch cubes
1 pound
Carrots, peeled, cut into fourths, sliced
1 pound
Garlic, minced
3 cloves
Ginger, freshly grated
1 ¼ teaspoon
Lemon, zested
Broth, chicken
14.5 ounces
Tomato paste, sun-dried
1 ounce
1 tablespoon
1 ½ teaspoons
  1. In a medium bowl, toss the lamb with 2 tablespoons oil; set aside.
  2. In a large plastic bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
  3. Add the lamb, toss to coat well.
  4. Refrigerate at least 8 hours, preferably overnight.
  5. Heat 1 tablespoon oil in the tagine over medium-high heat.
  6. Add one-third of the lamb, and brown well.
  7. Transfer to a plate, and repeat with remaining lamb.
  8. Add the onions and carrots, cook for 5 minutes.
  9. Stir in the garlic and ginger; continue cooking for another 5 minutes.
  10. Return the lamb to the pot, and stir in the lemon zest, broth, tomato paste, and honey.
  11. Bring to a boil, and then reduce the heat to low, cover, and simmer for up to 2 hours, stirring occasionally, until the meat is tender.
    If the consistency is too thin, thicken with the cornstarch slurry during the last 5 minutes.
Recipe adapted from Tagine Greats by Jo Frank.

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