Lamb Tagine With Cinnamon, Saffron And Dried Fruit

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/4 cup diced seeded anaheim chili
• 1 teaspoon cumin seed, toasted (see note)
• 1 teaspoon coriander seed, toasted
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black peppercorns
• 2 cloves garlic, minced
• cooking spray
• 1 1/2 lbs boneless leg of lamb, trimmed and cubed
• 3 cups chopped onions
• 1/2 cup tomato puree
• 2 1/2 cups water
• 2 3/4 cups green bell peppers, cut into 1 inch thick strips
• 2 cups cubed butternut squash
• 1 cup cubed carrot
• 1/4 teaspoon saffron thread
• 3 inches cinnamon sticks
• 2/3 cup dried apricot, cut into 1/4 inch strips
• 4 1/2 cups cooked couscous
• 1/4 cup minced fresh cilantro

Recipe

• 1 combine anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
• 2 heat a large nonstick skillet coated with cooking spray over medium-high heat.
• 3 add lamb; cook 8 minutes on all sides or until browned.
• 4 remove lamb from pan.
• 5 add onion to pan; cook 5 minutes or until tender, stirring frequently.
• 6 stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
• 7 stir in lamb and water; bring to a boil.
• 8 reduce heat; simmer 5 minutes.
• 9 wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
• 10 stir in bell pepper, squash, carrot, saffron and cinnamon.
• 11 cover and bake an additional 15 minutes.
• 12 stir in remaining chili mixture and apricots.
• 13 cover and bake an additional 15 minutes.
• 14 remove cinnamon stick; serve tagine over couscous.
• 15 sprinkle with cilantro.