Lamb Tagine

Ingredients

• 1 tablespoon Contadina tomato paste, with 100% Tomatoes
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon olive oil
• 1 cup carrot, cut in chunks
• 4 garlic cloves, crushed
• 1 cup onion, cut in cubes
• 1 tablespoon honey
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1 teaspoon saffron
• 1 teaspoon cayenne pepper
• 16 ounces loin lamb, trimmed, raw, cubed
• 1 teaspoon ground cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons fresh ginger
• 2 cups fat-free chicken broth

Directions

1. 1

   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. 2

   Add the lamb to the bag, and toss around to coat well.

3. 3

   Refrigerate at least 8 hours, preferably overnight.

4. 4

   Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.

5. 5

   Add 1/3 of the lamb, and brown well.

6. 6

   Remove to a plate, and repeat with remaining lamb.

7. 7

   Add onions and carrots to the pot and cook for 5 minutes.

8. 8

   Stir in the rest of the fresh garlic and ginger; continue cooking for an additional 5 minutes.

9. 9

   Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.

10. 10

    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. 11

    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.