This is a lightened up verson of my favorite tagine. I made this for many years and needed to lighten up the calories when I joined WW.
READY IN: 26 hrs
SERVES: onion, cut in cubes
INSTRUCTIONS
- In a big resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, 1/2 the garlic, and coriander; mix well.
- Include the lamb to the bag, and toss around to coat well.
- Refrigerate a minimum of 8 hours, ideally over night.
- 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.
- Eliminate to a plate, and repeat with staying lamb.
- Include onions and carrots to the pot and cook for 5 minutes.
- Stir in the remainder of the fresh garlic and ginger; continue cooking for an extra 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 heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring sometimes, till the meat is tender.
- If the consistency of the tagine is too thin, you may thicken it with a mix of cornstarch and water during the last 5 minutes.