Lamb Tagine with Carrots and Turnips Recipe | Valerie Bertinelli

Ingredients

• 2 pounds cubed lamb stew meat
• 2 tablespoons all-purpose flour
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cinnamon
• Kosher salt
• 2 tablespoons olive oil
• 1 red onion, quartered and thinly sliced
• 2 garlic cloves, roughly chopped
• 2 tablespoons tomato paste
• 1 cup pomegranate juice
• 3 medium carrots, sliced into 1/4-inch-thick rounds
• 2 medium turnips, peeled and diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1/2 cup pomegranate seeds