Moroccan Lamb Tagine

Moroccan Lamb Tagine Adapted from Closet Cooking Marinade Ingredients 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 salt 1/2 teaspoon ground ginger 3/4 teaspoon ground coriander 1 pinch saffron Zest of 1 lemon 1 tablespoon oil 1 pound lamb (cut into 1 inch cubes) Cooking Ingredients 1 tablespoon oil 2 tablespoons tomato paste 4 cups chicken stock 2 carrots (cut into slim rounds) 1/2 cup dried apricots (chopped) 1/2 cup dried dates (chopped) 1/2 cup dried figs (chopped) 1 tablespoon honey 1 tablespoon cilantro (chopped) 1 tablespoon parsley (chopped) 1 tablespoon toasted almond slices Instructions: Combine paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, ginger, coriander, saffron, lemon zest and oil in a bowl. Add the lamb, mix well and place in a vacuum seal or zip lock bag. Marinate the fridge for a few hours or overnight. Heat the oil in a tagine or a Dutch oven. Add the lamb, brown well on all sides and set aside. Add tomato paste and cover with 4 cups stock. Bring to a boil, reduce the heat and simmer covered until the lamb is fall apart tender, about 2 hours. Add the carrots, apricots, dates, and figs. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 20 minutes. Stir in the honey. Serve garnished with cilantro, parsley and toasted almonds.