Lamb Tagine

• 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

1. 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.
2. Add the lamb to the bag, and toss around to coat well.
3. Refrigerate at least 8 hours, preferably overnight.
4. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
5. Add 1/3 of the lamb, and brown well.
6. Remove to a plate, and repeat with remaining lamb.
7. Add onions and carrots to the pot and cook for 5 minutes.
8. Stir in the rest of the fresh garlic and ginger; continue cooking for an additional 5 minutes.
9. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
10. 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.
11. 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.

tomato paste, ground cardamom, ground cinnamon, paprika, olive oil, carrot, garlic, onion, honey, ground coriander, kosher salt, saffron, cayenne pepper, loin lamb, ground cloves, ground cumin, ground turmeric, fresh ginger, chicken broth

Taken from www.food.com/recipe/lamb-tagine-315641 (may not work)