Lamb Tagine with Cinnamon, Saffron and Dried Fruit

Name: Lamb Tagine with Cinnamon, Saffron and Dried Fruit
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup diced seeded anaheim chili; 1 tsp cumin seed; 1 tsp coriander seed; 1 tsp grated peeled fresh ginger; 0.5 tsp salt; 0.5 tsp paprika; 0.25 tsp freshly ground black peppercorns; 2 clove garlic; cooking spray; 1.5 lb boneless leg of lamb; 3 cup chopped onions; 0.5 cup tomato puree; 2.5 cup water; 2.75 cup green bell peppers; 2 cup cubed butternut squash; 1 cup cubed carrot; 0.25 tsp saffron thread; 3 inches cinnamon sticks; 0.667 cup dried apricot; 4.5 cup cooked couscous; 0.25 cup minced fresh cilantro

Lamb, tomato puree and green bell peppers baked in the oven and spiced with saffron and cinnamon for a Moroccan tagine. It's finished with cilantro.

2 hr 20 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 120 min · 140 min total
Difficulty: medium

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. Add lamb; cook 8 minutes on all sides or until browned.
8 min
3
Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently.
5 min
4
Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil.
3 min
5
Reduce heat; simmer 5 minutes. Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
6
Stir in bell pepper, squash, carrot, saffron and cinnamon. Cover and bake an additional 15 minutes.
15 min
7
Stir in remaining chili mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve tagine over couscous. Sprinkle with cilantro.
15 min