Ingredients
-
1/4
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
2
-
-
1 1/2
-
3
-
1/2
-
2 1/2
-
2 3/4
-
2
Directions
Lamb tagine with cinnamon, saffron and dried fruit,(Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, “pop” when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding – preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice.,Amazing! Juxtaposes sweet & savoury the way Moroccan should 😀 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 .,Amazing! Juxtaposes sweet & savoury the way Moroccan should 😀 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 .
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Steps
|
1
Done
|
Combine Anaheim Chili, Cumin, Coriander, Ginger, Salt, Paprika, Ground Peppercorns and Garlic. |
|
2
Done
|
Heat a Large Nonstick Skillet Coated With Cooking Spray Over Medium-High Heat. |
|
3
Done
|
Add Lamb; Cook 8 Minutes on All Sides or Until Browned. |
|
4
Done
|
Remove Lamb from Pan. |
|
5
Done
|
Add Onion to Pan; Cook 5 Minutes or Until Tender, Stirring Frequently. |
|
6
Done
|
Stir in Half of Chili Mixture and Tomato Puree; Cook 3 Minutes, Stirring Occasionally. |
|
7
Done
|
Stir in Lamb and Water; Bring to a Boil. |
|
8
Done
|
Reduce Heat; Simmer 5 Minutes. |
|
9
Done
|
Wrap Handle of Skillet With Foil, and Bake, Covered, at 325 Degrees For 1 Hour. |
|
10
Done
|
Stir in Bell Pepper, Squash, Carrot, Saffron and Cinnamon. |
|
11
Done
|
Cover and Bake an Additional 15 Minutes. |
|
12
Done
|
Stir in Remaining Chili Mixture and Apricots. |
|
13
Done
|
Cover and Bake an Additional 15 Minutes. |
|
14
Done
|
Remove Cinnamon Stick; Serve Tagine Over Couscous. |
|
15
Done
|
Sprinkle With Cilantro. |
