Lamb and Carrot Tagine with Cumin, Paprika and Almonds

Pour the olive oil into a wide-bottomed tagine or heavy casserole over medium heat. Swirl to coat the bottom.

Add the cumin, paprika, turmeric, and ground cinnamon to the oil. Let them sizzle and release their fragrance for 60 seconds, stirring gently — you are waking the spices, not burning them.

Tumble in the diced yellow onion. Cook, stirring occasionally, for 8 minutes until softened and translucent, taking on a golden hue from the bloomed spices.

Press in the garlic cloves and cook for another minute until fragrant.

Season the lamb chops with salt and black pepper. Nestle them into the spiced onion base.

Sear each side for 3-4 minutes until deeply browned. The fond forming at the bottom is flavor — do not discard it.

Pour in the chicken broth. Scrape the bottom of the pot with a wooden spoon to lift the spice-soaked fond into the liquid.

Nestle the halved tomatoes and quartered carrots around the lamb. Bring to a gentle simmer.

Cover with a tight-fitting lid and reduce heat to low. Let the tagine braise undisturbed for 45 minutes until the lamb is yielding and the carrots are tender-caramelized.

While the tagine finishes, toast the almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.

Squeeze half the lemon over the finished tagine. Taste for seasoning and adjust salt if needed.

Scatter the toasted almonds and roughly torn parsley over the top. Serve with crusty bread or fluffy couscous, offering the remaining lemon half on the side for those who want more brightness.