Lamb Tagine Recipe #315641
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.
by Rose J
1 day | 1 day prep
SERVES 6
- 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
- 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.
- Add the lamb to the bag, and toss around 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 rest of the fresh garlic and ginger; continue cooking for an additional 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 occasionally, until the meat is tender.
- 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.
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5 stars