Ingredients for 4 servings:
1. 3 tablespoons olive oil, divided
2. 2 lbs lamb, cut into 1 1/2 inch cubes
3. 2 teaspoons paprika
4. 1/4 teaspoon ground turmeric
5. 1/2 teaspoon ground cumin
6. 1/4 teaspoon cayenne pepper
7. 1 teaspoon ground cinnamon
8. 1/4 teaspoon ground cloves
9. 1/2 teaspoon ground cardamom
10. 1 teaspoon kosher salt
11. 1/2 teaspoon ground ginger
12. 1 pinch saffron
13. 3/4 teaspoon garlic powder
14. 3/4 teaspoon ground coriander
15. 2 medium onions, cut into 1-inch cubes
16. 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
17. 3 garlic cloves, minced
18. 1 tablespoon freshly grated ginger
19. 1 lemon, zested
20. 1 (14 1/2 ounce) can homemade chicken broth or 1 (14 1/2 ounce) can low-sodium canned broth
21. 1 tablespoon sun-dried tomato paste
22. 1 tablespoon honey
23. 1 tablespoon cornstarch
24. 1 tablespoon water

Directions:
1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside.
2. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
3. Add the lamb to the bag, and toss around to coat well.
4. Refrigerate at least 8 hours, preferably overnight.
5. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat.
6. Add 1/3 of the lamb, and brown well.
7. Remove to a plate, and repeat with remaining lamb.
8. Add onions and carrots to the pot and cook for 5 minutes.
9. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes.
10. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey.
11. 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.
12. 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.