Lamb Tagine

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lamb Tagine to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lamb Tagine, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 tablespoons olive oil, divided
• 2 pounds lamb meat, cut into 1
• 1/2 inch cubes
• 2 teaspoons paprika
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1 pinch saffron
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground coriander
• 2 medium onions, cut into 1-inch
• cubes
• 5 carrots, peeled, cut into fourths,
• then sliced lengthwise into thin
• strips
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 lemon, zested
• 1 (14.5 ounce) can homemade
• chicken broth or low-sodium
• canned broth
• 1 tablespoon sun-dried tomato
• paste
• 1 tablespoon honey
• 1 tablespoon cornstarch (optional)
• 1 tablespoon water (optional)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside

Step 2: Technique & Execution

In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well

Step 3: Technique & Execution

Add the lamb to the bag, and toss around to coat well

Step 4: Technique & Execution

Refrigerate at least 8 hours, preferably overnight

Step 5: Technique & Execution

Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat

Step 6: Technique & Execution

Add 1/3 of the lamb, and brown well