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“This is a lightened up verson of my favorite tagine. I made this for years and needed to lighten up the calories when I joined WW.”

Ingredients Nutrition


  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.

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