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    You are in: Home / Recipes / Lamb tagine with cinnamon, saffron and dried fruit Recipe
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    Lamb tagine with cinnamon, saffron and dried fruit

    Lamb tagine with cinnamon, saffron and dried fruit. Photo by Kathy228

    1/1 Photo of Lamb tagine with cinnamon, saffron and dried fruit

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Rita~'s Note:

    (Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, "pop" when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding - preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 05, 2009


      Amazing! Juxtaposes sweet & savoury the way Moroccan should :D I made a few substitutes in order to use what was on hand: Habanero for Anaheim chili, chicken breast for lamb, vegetable stock for tomato puree & water, red & yellow bell peppers & eggplant for green peppers, acorn & buttercup squash for butternut squash, sweet potato for carrots, quinoa for couscous. I also added chickpeas and chopped dates & apricots .

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2007


      I loved this recipe. Also made it with chicken too and added some raisins. I like to flavour the couscous with lemon juice, olive oil and some garlic and parsley just to pep it up a bit. One day I'll buy a tagine to cook it in.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2006

      This was good. I followed the recipe as posted, but found that it needed a little more flavor for my preference. So I added more spice plus a tsp salt. That worked fine.I also garnished with oil-cured Moroccan olives. It's a beautiful dish. Thanks Rita.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Lamb tagine with cinnamon, saffron and dried fruit

    Serving Size: 1 (603 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 874.4
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 8.6 g
    Cholesterol 78.2 mg
    Sodium 300.2 mg
    Total Carbohydrate 131.3 g
    Dietary Fiber 12.0 g
    Sugars 16.0 g
    Protein 40.0 g

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