Lamb tagine with cinnamon, saffron and dried fruit
photo by Kathy228
- Ready In:
- 2hrs 20mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 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
directions
- Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add lamb; cook 8 minutes on all sides or until browned.
- Remove lamb from pan.
- Add onion to pan; cook 5 minutes or until tender, stirring frequently.
- Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
- Stir in lamb and water; bring to a boil.
- Reduce heat; simmer 5 minutes.
- Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
- Stir in bell pepper, squash, carrot, saffron and cinnamon.
- Cover and bake an additional 15 minutes.
- Stir in remaining chili mixture and apricots.
- Cover and bake an additional 15 minutes.
- Remove cinnamon stick; serve tagine over couscous.
- Sprinkle with cilantro.
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Reviews
-
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 .
Tweaks
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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 .
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey