Excellent variation on the traditional stuffed peppers.
| Prep Time: | 45 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs 45 mins |
| Servings: | 4 |
Ingredients
- 2 pounds lamb meat, cut into 1 1/2 inch cubes
- 3 tablespoons olive oil, divided
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- 1 pinch saffron
- 2 medium onions, cut into 1-inch cubes
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 lemon, zested
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
- 1 tablespoon cornstarch (Optional)
- 1 tablespoon water (Optional)
Instructions
- Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
- Dotdash Meredith Food Studios
- Mix together paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron in a large resealable bag. Add lamb to the bag and toss around to coat well. Refrigerate for at least 8 hours, preferably overnight.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
- 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 1/2 to 2 hours.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- 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.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 5 g |
| Sodium | 1129 mg |
| Sugars | 11 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
A perfect recipe for a family meetings. I enjoyed the process and how splendid it looked at the table. I couldn’t find the lamb cubes so I used other parts. Highly recommended.
Brilliant, I added tamarind but otherwise as written.
I tripled the recipe and made the following adjustments: – avoided all the dry spices and replaced them with an equal mix of harissa and Moroccan spice mix . I still added the fresh ginger. -I replaced some of the carrots with sweet potato and pumpkin – After marinating the meat I just put everything into a pot and simmered gentle for hours. Browning the meat isn’t necessary. Served it at a dinner party and everyone loved it.
Wonderful flavor and the lamb was so tender. I ended up marinating it in the fridge for 3 days (didn’t intend to but life happens.) I used only 3 carrots since that’s all I had and it was just the right amount for us. Next time I make this, I will add a bit of cayenne since I like a ittle spicier.
I’m using that recipe for the last 9 months and it’s always a good meal for my friends and family. Really taste and brings us a warming feeling when eating over the winter. Valéria – London
This is FANTASTIC. Amazingly spot on. I am Arab and usually find that most middle eastern recipes on the internet are watered down and flavourless versions of what it’s supposed to taste like. NOT THIS. I didn’t have time to take all the steps of sautéing everything separately, so I put all the ingredients, EVERYTHING, including vegetables, into a big bowl, added my lamb, and mixed it well. I also added potatoes that I washed, peeled and cut in half. I then spread it in an oven pan. Sealed it with foil and the pans’ lid and pushed it into the oven. I baked it at 375 for 3 hours. Just perfection. Falling off the bone. I will be holding onto this recipe forever.
I have made this recipe so many times I’ve lost count. My daughter and I really enjoye it and my daughter took a dish of it to the hospital for a resident she knows there who was too busy to go and get a meal in the cafeteria and he loved the dish.
excellent. loved it. will make again. I only had leftover lamb so used that and inky cooked for 60 min, but bit the rest was exact. even made the authors Moroccan couscous as suggested, another winner! will definitely make again
After reading all the rave reviews, I couldn’t wait to taste this. I made it exactly according to the recipe. BUT, first of all it was way to sweet, and was such a mish-mash of too many spices that the taste and smell was over-powering. Eating it was not a pleasant experience to me at all. I could try again and adjust by reducing cinnamon, omitting honey, and adding fewer spices. However, not knowing whether these adjustments will make it taste any better, I will give up on this one and find another version. Very disapointed.
Don’t let the number of ingredients deter you. It is relatively simple. Don’t have a tagine? Not to worry. We fashioned a chimney over a soup pot with a heavy base. The aluminum foil chimney fit inside the rim of the pot. It worked well. End result – a delicious tagine with very tender meat portions. Don’t rush the cooking time. You will make it again.
Very tasty, and the lamb was amazingly tender. I followed most of Oranaise’s review recommendations, including skipping the meat browning step, using beef broth instead of chicken, and adding caraway and allspice. I thickened with the optional cornstarch, as described. I served with plain orzo instead of the heavily flavored Moroccan couscous recommended, and that was the perfect accompaniment. I also served the cucumber/Greek yogurt salad, but I wouldn’t make that again. This is definitely a great way to fix leg of lamb!
I used more of the spice—almost double actually—(except the salt) and it was exotic, spiced, and delicious. The smells that permeate the house are fabulous! The layers of complex tastes have instantly made this one of my favorite dishes. Anyone who thinks this is just lamb stew clearly didn’t get the chemistry of the spices right.
delicious my house smelled fantastic
Love this. We wanted more oomph. We added chickpeas and yellow peppers. When garnishing, we top it off with yogurt, chopped cilantro and shallots… yum. This spice mix is wonderful. Adapts perfectly to a slow cooker. Huge recommend for gatherings.
Made it per recipient including 8 hr marinade period. Fantastic dinner! Served with saffron rice and curry chickpeas.
I made lamb tagine for dinner today, and it came out delicious!!! I was a little nervous because i never used this combination of spices with lamb before, but it came out great! Instead of carrots, I added some chopped dried apricots and dates (the dates completely dissolved in the sauce).
Great depth of flavour, served its couscous and everyone licked their plates clean.
Delicious, this is one of those spectacular dishes that are really easy to make. Family loved it!!!!!!
I added some sliced zucchini. Everything turned out really well.
This was awesome with such a variety of herbs involved , and i put over a bed of Basmati rice with some garlic Naan bread on the side. Followed the recipe and the lamb was so tender. Definately will be making this one again & again.
easy to make and it turned out great….had to add cornstarch for thickening.