Ingredients
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1 teaspoon cumin seed, toasted (see note)
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1 teaspoon coriander seed, toasted
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1 teaspoon grated peeled fresh ginger
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1/2 teaspoon salt
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1/2 teaspoon paprika
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1/4 teaspoon freshly ground black peppercorns
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2 cloves garlic, minced
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cooking spray
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1 1/2 lbs boneless leg of lamb, trimmed and cubed
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1/2 cup tomato puree
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2 1/2 cups water
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2 3/4 cups green bell peppers, cut into 1 inch thick strips
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2 cups cubed butternut squash
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1/4 teaspoon saffron thread
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2/3 cup dried apricot, cut into 1/4 inch strips
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4 1/2 cups cooked couscous
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1/4 cup minced fresh cilantro
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3 cups chopped onions
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1 cup cubed carrot
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3 inches cinnamon sticks
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1/4 cup diced seeded anaheim chili
Instructions
- 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.