Moroccan Lamb Tagine

900g stewing lamb
3 tbs coconut oil
2 tsp paprika
1/4 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground cardamon
1 tsp salt
1/2 tsp ground ginger
3/4 tsp garlic powder
3/4 tsp ground coriander
2 chopped onions
5 carrots, peeled and cut into strips
1.5 tbs garlic
1 tbs grated ginger
1.5 cups broth
1 small tin tomato paste
1 tbs sweetener

In a zip lock back, combine all spices including garlic and ginger. Rub the meat with oil, then roll in the spices to coat. Allow meat to marinade overnight.
In a pot, brown onion, add meat and seal. Add broth and the rest of the ingredients. Allow to cook, covered, for about 1.5 hours or until lamb tender. Add heba pap at the end and stir to thicken.
Enjoy on a bed of caulirice or with soft Banting rolls.

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