Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
4
-
1
-
1
-
1
-
1
-
1
-
1
-
16
-
1
Directions
Lamb Tagine, This is a lightened up verson of my favorite tagine I made this for years and needed to lighten up the calories when I joined WW , This is a lightened up verson of my favorite tagine I made this for years and needed to lighten up the calories when I joined WW
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Resealable Bag, Toss Together the Paprika, Turmeric, Cumin, Cayenne, Cinnamon, Cloves, Cardamom, Salt, Ginger, Saffron, 1/2 the Garlic , and Coriander; Mix Well. |
|
2
Done
|
Add the Lamb to the Bag, and Toss Around to Coat Well. |
|
3
Done
|
Refrigerate at Least 8 Hours, Preferably Overnight. |
|
4
Done
|
Heat 1 Tablespoon of Olive Oil in a Large, Heavy Bottomed Pot Over Medium-High Heat. |
|
5
Done
|
Add 1/3 of the Lamb, and Brown Well. |
|
6
Done
|
Remove to a Plate, and Repeat With Remaining Lamb. |
|
7
Done
|
Add Onions and Carrots to the Pot and Cook For 5 Minutes. |
|
8
Done
|
Stir in the Rest of the Fresh Garlic and Ginger; Continue Cooking For an Additional 5 Minutes. |
|
9
Done
|
Return the Lamb to the Pot and Stir in the Lemon Zest, Chicken Broth, Tomato Paste, and Honey. |
|
10
Done
|
Bring to a Boil, Then Reduce Heat to Low, Cover, and Simmer For 1 1/2 to 2 Hours, Stirring Occasionally, Until the Meat Is Tender. |
|
11
Done
|
If the Consistency of the Tagine Is Too Thin, You May Thicken It With a Mixture of Cornstarch and Water During the Last 5 Minutes. |
