About this recipe:When I made this dish I left the kitchen window open. The smell attracted several neighbours, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with couscous for a hearty and delicious meal.
3 tablespoons olive oil, divided
1kg (2 1/4 lb) diced lamb
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon ground coriander
2 medium onions, halved then cut into wedges
5 carrots - quartered, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon grated root ginger
1 lemon, zested
400ml (14 oz) chicken stock
1 tablespoon tomato puree
1 tablespoon honey
1 tablespoon cornflour (optional)
1 tablespoon water (optional)
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Method Prep:45min › Cook:2hr › Ready in:2hr45min
Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron and coriander; mix well. Add the lamb to the bag, and toss to coat well. Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and root ginger; continue cooking for an additional 5 minutes.
Return the lamb to the pot and stir in the lemon zest, chicken stock, tomato puree and honey. Bring to the boil, then reduce heat to low, cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.
Made as suggested but then cooked it in the oven in a proper tajine. After one and a half hours, strained off the juice, added a quarter of a bottle of red wine and reduced it down in a frying pan before adding it back to the stew. No cornflour necessary. The meat was so soft and tender. Fantastic! - 05 Mar 2012