Lamb tagine with cinnamon, saffron and dried fruit

Name: Lamb tagine with cinnamon, saffron and dried fruit
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters diced seeded anaheim chili; 0 teaspoons freshly ground black peppercorns; 473 milliliters cubed butternut squash; 237 milliliters cubed carrot; 3 inches cinnamon sticks; 1 liters cooked couscous; 1 teaspoon coriander seed, toasted; 1 teaspoon cumin seed, toasted (see note); 158 milliliters dried apricot, cut into 1/4 inch strips; 59 milliliters minced fresh cilantro; 1 teaspoon grated peeled fresh ginger; 2 cloves garlic, minced; 651 milliliters green bell peppers, cut into 1 inch thick strips; 680 grams boneless leg of lamb, trimmed and cubed; 710 milliliters chopped onions; 1 teaspoons paprika; 0 teaspoons saffron thread; 1 teaspoons salt; 118 milliliters tomato puree; 591 milliliters water

Lamb tagine with cinnamon, saffron and dried fruit is A mixture of tomato puree, ginger, cinnamon sticks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.

Ingredients you will need

Anaheim Pepper

Peppercorns

Coriander

Paprika

Garlic

Ginger

Cumin

Salt

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add lamb; cook 8 minutes on all sides or until browned.

Ingredients you will need

Lamb

Remove lamb from pan.

Ingredients you will need

Lamb

Equipment you will use

Frying 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.

Ingredients you will need

Tomato Puree