Lamb Tagine

• 1/4 cup extra-virgin olive oil
• 5 garlic cloves, minced
• Two 2 1/2-inch strips of lemon zest
• 2 teaspoons ground ginger
• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• Pinch of saffron threads, crumbled
• One 3-inch cinnamon stick
• Kosher salt
• 3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
• 4 cups water
• 6 large carrots, thinly sliced
• 1 onion, cut into 1/4-inch dice
• 2 cups pitted green Picholine olives, rinsed
• 1 cup flat-leaf parsley, chopped

1. 1.In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
2. 2.Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
3. 3.Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve.

extravirgin olive oil, garlic, lemon zest, ground ginger, sweet paprika, ground coriander, ground cumin, freshly ground black pepper, cayenne pepper, ground cloves, saffron threads, cinnamon, kosher salt, lamb shoulder, water, carrots, onion, olives, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/lamb-tagine-50050658 (may not work)