I have been experimenting with my new tagine and love the mix of spice and the tenderness of the meat when cooked in it.

This is one of my favourite!

Ingredients

• 2 pounds lamb cubed, cut in 1 1/2 inch cubes
• 3 tbsp olive oil
• 1 tsp cinnamon, salt, garlic powder, ground coriander
• 1/2 tsp ground cumin, ground ginger, ground cardamom. Turmeric
• 1/4 cayenne pepper
• Pinch of ground cloves and saffron
• 2 medium onions cut in 1-inch cubes
• 5 carrots, cut into fourth, then sliced lengthwise into thin strips
• 3 cloves of garlic
• 1 tbsp ginger
• 2 teaspoons lemon juice and zest of half lemon if you have one
• 2 cups broth
• 1 tbsp tomate paste
• 1 tbsp honey
• 1 tbsp corn starch (optional) + 1 tbsp water

Steps

6 to 8 hours before cooking or overnight, add the lamb to a plastic bag or a large container, mix 2 tbsp of olive oil and coat the lamb well.

Add all spices up to saffron in a small bowl, mix well. Add to the lamb. Coat well and refrigerate.

When ready to cook, heat oil in your tagine on stove top or in a cast iron pan and brown the lamb in batches.

Remove from the pan then add carrots, onions, ginger and garlic and cook for 5 minutes. Return the lamb to the tagine and add lemon juice and zest, chicken broth, tomate paste and honey.

Bring to boil, then reduce to low. Cover and place in oven at 370C for 1 1/2 to 2 hours.

Serve with couscous.