1/1 Photo of Lamb tagine with cinnamon, saffron and dried fruit
2 hrs 20 mins
(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.
My Private Note
Units: US | Metric
- 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
- 1Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
- 2Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- 3Add lamb; cook 8 minutes on all sides or until browned.
- 4Remove lamb from pan.
- 5Add onion to pan; cook 5 minutes or until tender, stirring frequently.
- 6Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
- 7Stir in lamb and water; bring to a boil.
- 8Reduce heat; simmer 5 minutes.
- 9Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
- 10Stir in bell pepper, squash, carrot, saffron and cinnamon.
- 11Cover and bake an additional 15 minutes.
- 12Stir in remaining chili mixture and apricots.
- 13Cover and bake an additional 15 minutes.
- 14Remove cinnamon stick; serve tagine over couscous.
- 15Sprinkle with cilantro.
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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