Lamb Tagine
When I made this Moroccan lamb tagine, I left the kitchen window open. The smell attracted several neighbors and my husband who came in and said that it smelled so good that he hoped it was coming from our house and not from someone else's! If you don't have a tagine, you can use a heavy-bottomed pot.
lamb meat, cut into 1 ½ inch cubes
2
pounds
olive oil, divided
3
tablespoons
paprika
2
teaspoons
ground cinnamon
1
teaspoon
kosher salt
1
teaspoon
garlic powder
¾
teaspoon
ground coriander
¾
teaspoon
ground cumin
½
teaspoon
ground cardamom
½
teaspoon
ground ginger
½
teaspoon
ground turmeric
¼
teaspoon
cayenne pepper
¼
teaspoon
ground cloves
¼
teaspoon
saffron
1
pinch
onions, cut into 1-inch cubes
2
medium
carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
5
garlic, minced
3
cloves
freshly grated ginger
1
tablespoon
lemon, zested
1
homemade chicken broth or low-sodium canned broth
1
(14.5 ounce) can
sun-dried tomato paste
1
tablespoon
honey
1
tablespoon
cornstarch (Optional)
1
tablespoon
water (Optional)
1
tablespoon
 Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
  Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
  Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. 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.
  Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. 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, 1 ½ to 2 hours.
  If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
  Serve over couscous.
