Lamb Tagine With Cinnamon, Saffron And Dried Fruit Recipe

Name: Lamb Tagine With Cinnamon, Saffron And Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

1666

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Lamb Tagine With Cinnamon, Saffron And Dried Fruit falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Tagine With Cinnamon, Saffron And Dried Fruit

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