Excellent base recipe! It lends itself to tinkering to suit your tastes. If you happen to have a stove-ready clay tagine pot, it was made for this.
**A note about saffron... others have said it isn't really a marinade ingredient. This is true, but if like me you love saffron and have handfuls of the stuff you bought at a spice market, by all means, throw in a large pinch and then throw in some more while the lamb simmers. Its unique flavor is irreplaceable.**
I used a little smoked paprika (1/4 tsp max), ground up a little caraway seed and added a dash of allspice. In place of the tomato paste I used finely chopped oil-cured sund-dried tomatoes. I skipped the carrots but added a can of rinsed and drained garbanzo beans near the end with a half pound of dried apricots and a couple of TBL chopped preserved lemon peel in place of the lemon zest. I even tossed in a few wedges of an old-ish tomato I had laying around. Once you have the lamb tender enough, you can really play around with the rest of the recipe.
It was served with couscous topped with toasted slivered almonds, steamed zucchini matchsticks on the side and I raked in the kudos....
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Excellent base recipe! It lends itself to tinkering to suit your tastes. If you happen to...