Lamb Tagine with Carrots and Fennel recipes

Name: Lamb Tagine with Carrots and Fennel recipes
Ingredients: 4 pounds lamb shoulder, trimmed of large chunks of fat and cut into 3-inch pieces; 1 teaspoon paprika; 1/2 teaspoon smoked paprika; 2 pinches saffron; 1 onion, grated; 6 cloves garlic, roughly chopped; 1 teaspoon freshly ground black pepper; 1 cinnamon stick; pinch cumin; 1/2 teaspoon turmeric; 2 teaspoons ginger; 1/2 cup olive oil; salt; 1 pound carrots, peeled and cut into sticks; 2 large fennel bulbs, trimmed and cut into 8 wedges each; 1/3 cup black olives, pitted and haved; juice of 1 lemon