Ingredients
900 g lamb meat, cut into 4 cm cubes
45 ml olive oil, divided
10 ml paprika
5 ml ground cinnamon
5 ml kosher salt
4 ml garlic powder
4 ml ground coriander
2 ml ground cumin
2 ml ground cardamom
2 ml ground ginger
1 ml ground turmeric
1 ml cayenne pepper
1 ml ground cloves
1 pinch saffron
2 medium onions, cut into 2.5 cm cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
15 ml freshly grated ginger
1 lemon, zested
1 can (411 g) homemade chicken broth or low-sodium canned broth
15 ml sun-dried tomato paste
15 ml honey
15 ml cornstarch
15 ml water
Directions
Step 1
In a large bowl, combine the lamb and 30 ml of olive oil, then toss to coat; set aside.
Step 2
In a large resealable bag, mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron. Add the lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
Step 3
Heat the remaining 15 ml of olive oil in a large, heavy-bottomed pot over medium-high heat. Add one-third of the lamb and brown well for 5 to 7 minutes. Remove to a plate and repeat with the remaining lamb in two more batches.
Step 4
Add the onions and carrots to the pot and cook for 5 minutes. Stir in the garlic and ginger, and 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, for 1 hour and 30 minutes.
Step 5
If the tagine is too thin, it can be thickened with a cornstarch and water slurry during the last 5 minutes of cooking.
Step 6
Serve the spiced Moroccan lamb stew over couscous.