Lamb tagine with cinnamon, saffron and dried fruit

Recipe by Rita1652
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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