Try this lamb tagine recipe by recipes expert.
3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch diced
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
3/4 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
2 medium onions cut into 1-inch cubes
5 carrots, peeled, cut into 1/4, then sliced end-to-end into fine strips
1 teaspoon kosher salt
1 tablespoon sun-dried tomato paste
1 tablespoon cornstarch (optional)
3 cloves garlic, chopped
1 tablespoon freshly shredded ginger
1 lemon zest
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon honey
1 tablespoon water (optional)
Place cubed lamb in a bowl, toss with 2 tablespoons of the olive oil, and put aside. In a big reseal able bag, toss collectively the cumin, paprika, turmeric, cardamom, cayenne, cinnamon, cloves, salt, ginger, saffron, garlic powder, with coriander; blend well. Put in the lamb to the bag, and toss around to coat finely. Refrigerate for minimum 8 hours, if possible overnight.
Heat 1 tablespoon of olive oil in a big heavy bottomed pan on medium-high flame. Put in 1/3 of the lamb, and caramelize well. Take out in to a plate, and repeat with left over lamb. Put in onions and carrots to the pan and cook for 6 minutes. Mix in the fresh garlic and ginger; go on cooking for another 6 minutes. Put back the lamb to the pan and mix in the lemon zest, tomato paste, chicken broth, with honey. Simmer, then reduce flame to low, cover, and boil for 1 1/2 to 2 hours, stirring infrequently until the meat is soft.
If the thickness of the tagine is too slight, you may condense it with a batter of cornstarch and water during the last 6 minutes.