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Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add ⅓ of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.
Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.
If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
Serve over couscous.