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. |