The aroma from this dish is simply amazing & the lamb is so succulent and tender it just oozes flavour..
Prep Time: 45 mins
Cooking Time: 2 Hrs
Ready In: 2 hrs 45 mins
3 tablespoons olive oil, divided
1kg (2 1/4 lb) diced lamb
2 teaspoons paprika
2 Teaspoons Ras Al Hanout
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
2 Dried Apricots cut into small slices
1 tablespoon cornflour (optional)
1 tablespoon water (optional)
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, Al Hanout, 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, add a few dried sliced apricots 20 mins before end of cooking time.
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.
Serve with couscous for a hearty and delicious meal.