Moroccan Lamb Tagine
from Chef Didier
Wine & Roses Restaurant, Lodi

•        3 tbsp. olive oil, divided
•        2 pounds lamb meat,  cut in 1 ½ in. cubes
•        2 tsp. paprika
•        1/4 tsp. ground turmeric
•        1/2 tsp. ground cumin
•        1/4 tsp. cayenne pepper
•        1 tsp. ground cinnamon
•        1/4 tsp. ground cloves
•        1/2 tsp. ground cardamom
•        1 tsp. kosher salt
•        1/2 tsp. ground ginger
•        1 pinch saffron

1.        Place cubed lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resalable
bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron,
garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at
least 8 hours, preferably overnight.
2.       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 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.
•        3/4 tsp. garlic powder
•        3/4 tsp. ground coriander
•        2 med. onions, cut into 1-inch cubes
•        5 carrots, peeled, cut into fourths, then sliced
               lengthwise into thin strips
•        3 cloves garlic, minced
•        1 tbsp. freshly grated ginger
•        1 lemon, zested
•        1 (14.5 ounce) homemade chicken broth
•        1 tablespoon sun-dried tomato paste
•        1 tablespoon honey
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