Tangy Lamb Tagine

Name: Tangy Lamb Tagine
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 46 grams sliced almonds, toasted; 6 mediums carrots, sliced; 74 grams pitted dates, chopped; 1 Tbsp minced fresh gingerroot; 6 garlic cloves, minced; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 85 milliliters honey; 1 kgs lamb stew meat, cut into 1-1/2-inch cubes; 61 milliliters lemon juice; 2 teaspoons grated lemon peel; 590 milliliters reduced-sodium chicken broth; 4 Tbsps olive oil, divided; 2 mediums onions, chopped; 2 teaspoons paprika; 1 teaspoon pepper; 1 teaspoon salt; 60 milliliters sweet vermouth; 60 milliliters sweet vermouth

The recipe Tangy Lamb Tagine can be made in roughly 8 hours and 40 minutes. This recipe serves 8. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 439 calories, 38g of protein, and 20g of fat per serving. If you have almonds, ground cinnamon, gingerroot, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying.

Instructions

Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker.

Ingredients you will need

Salt And Pepper