Lamb Tagine With Cinnamon, Saffron And Dried Fruit - cooking recipe

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

Preparation

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.