Lamb Tagine with Raisins and Almonds

Directions

1. Place the lamb cubes in a large mixing bowl and drizzle with olive oil. Season with salt and mix to coat evenly. Add the paprika, cinnamon, garlic powder, cumin, garam masala and lemon juice and toss to combine with the lamb. Let marinate at least one hour or up to overnight in the refrigerator.

2. Preheat oven to 325°F. Bring the lamb to room temperature.

3. Heat a Round Wide Oven or wide pan set over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Working in batches, add the lamb to the pot and brown, about 5 minutes per side. Transfer the lamb to a plate and set aside.

4. Drain any excess oil from the pot, leaving just a thin layer on the bottom. Add the onions and sauté until beginning to soften, about 5 minutes. Add the carrots and cook until they brown on the edges, about 5 minutes. Add the garlic, ginger, tomato paste and flour. Cook, stirring frequently, for 5 minutes. Add the chicken broth and scrape up the browned bits on the bottom of the pan. Add the lamb back to the pot along with any accumulated juices. Add the raisins and stir to combine.

5. Bring the broth to a simmer then place the lid on the pot and place in the preheated oven. Roast until the lamb is tender, about 2 1/2 to 3 hours. Season to taste with additional salt and pepper if desired. Garnish with the chopped parsley, cilantro and toasted almonds for serving.