Description
(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,
Ingredients
- Anaheim Chili
- Cumin Seed
- Coriander Seed
- Fresh Ginger
- Salt
- Paprika
- Black Peppercorns
- Garlic
- Cooking Spray
- Boneless Leg Of Lamb
- Onions
- Tomato Puree
- Water
- Green Bell Peppers
- Butternut Squash
- Carrot
- Saffron Thread
- Cinnamon Sticks
- Dried Apricot
- Couscous
- Fresh Cilantro
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