Lamb tagine

Olive oil	2 tablespoons + 1 tablespoon
Lamb, cut into stew meat	1 pound
Paprika	1 teaspoon
Turmeric, ground	¼ teaspoon
Cumin, ground	¼ teaspoon
Cayenne	1/8 teaspoon
Cinnamon, ground	½ teaspoon
Cloves, ground	¼ teaspoon
Cardamom, ground	¼ teaspoon
Salt, kosher	1 teaspoon
Ginger, ground	1/8 teaspoon
Saffron	¼ teaspoon
Garlic powder	½ teaspoon
Coriander, ground	½ teaspoon
Onions, cut into 1-inch cubes	1 pound
Carrots, peeled, cut into fourths, sliced	1 pound
Garlic, minced	3 cloves
Ginger, freshly grated	1 ¼ teaspoon
Lemon, zested	1
Broth, chicken	14.5 ounces
Tomato paste, sun-dried	1 ounce
Honey	1 tablespoon
Cornstarch	1 ½ teaspoons

1. In a medium bowl, toss the lamb with 2 tablespoons oil; set aside.
2. In a large plastic bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
3. Add the lamb, toss to coat well.
4. Refrigerate at least 8 hours, preferably overnight.
5. Heat 1 tablespoon oil in the tagine over medium-high heat.
6. Add one-third of the lamb, and brown well.
7. Transfer to a plate, and repeat with remaining lamb.
8. Add the onions and carrots, cook for 5 minutes.
9. Stir in the garlic and ginger; continue cooking for another 5 minutes.
10. Return the lamb to the pot, and stir in the lemon zest, broth, tomato paste, and honey.
11. Bring to a boil, and then reduce the heat to low, cover, and simmer for up to 2 hours, stirring occasionally, until the meat is tender.
    If the consistency is too thin, thicken with the cornstarch slurry during the last 5 minutes.

Recipe adapted from Tagine Greats by Jo Frank.