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.
Provided by Rita1652
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- 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.
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Tumuhairwe Benard
[email protected]This lamb tagine is simply divine. The flavors are out of this world. I'm so glad I found this recipe.
Kashundu Koshuma
[email protected]This lamb tagine is a great way to impress your friends and family. It's a showstopper dish that's sure to wow everyone at the table. I highly recommend it!
Gogo Duma
[email protected]I'm always looking for new and exciting recipes to try. This lamb tagine definitely fits the bill! The combination of spices and dried fruit is unique and delicious. I can't wait to make it again.
Katts Pro
[email protected]This lamb tagine is the perfect comfort food. It's warm, hearty, and flavorful. I love to make it on a cold winter day. It always makes me feel cozy and content.
Salman Hare
[email protected]I'm a busy working mom, so I don't have a lot of time to cook. This lamb tagine is a lifesaver! I can throw it in the slow cooker in the morning and it's ready for dinner when I get home. It's a delicious and easy meal that my whole family loves.
Ahmed Elrayyan
[email protected]This lamb tagine is perfect for a special occasion. It's a bit time-consuming to make, but it's worth the effort. The lamb is fall-off-the-bone tender and the sauce is rich and flavorful. I served it over couscous and it was a hit with my guests.
Ty Spaeder
[email protected]I'm a vegetarian, but I made this lamb tagine for my meat-eating friends and they loved it! I used tofu instead of lamb, and it turned out really well. The sauce was flavorful and the tofu was nice and crispy.
Olgarn Maswanganyi
[email protected]This recipe is a great starting point for a lamb tagine, but I made a few modifications to suit my taste. I added more vegetables and used a different blend of spices. The end result was a delicious and satisfying dish that I would definitely make ag
June Six
[email protected]The lamb tagine was okay, but I've had better. The meat was a bit dry and the sauce was too sweet for my taste. I probably won't make this dish again.
Sherri Jones
[email protected]The lamb tagine was a disappointment. The meat was tough and the sauce was bland. I followed the recipe carefully, but I'm not sure what went wrong. I won't be making this dish again.
Nomonde Zikizela
[email protected]This lamb tagine was a labor of love, but it was totally worth it. The end result was a mouthwatering dish that transported me to the heart of Morocco. The flavors were bold and complex, and the lamb was cooked to perfection.
Mark Lenderman
[email protected]I'm not a huge fan of lamb, but this tagine changed my mind. The lamb was incredibly tender and flavorful, and the combination of spices and dried fruit was divine. I'll definitely be making this dish again.
Hilda Brown
[email protected]This recipe is a keeper! The lamb tagine was a hit with my dinner guests. They couldn't stop complimenting me on my cooking skills. I'll definitely be making this dish again and again.
Fr Fi
[email protected]The lamb tagine turned out exceptionally well. The meat was fall-off-the-bone tender, and the sauce was rich and flavorful. I particularly enjoyed the subtle sweetness from the dried fruit, which complemented the savory flavors perfectly. A true culi
Taslima Aktar
[email protected]I followed the recipe to the letter and the results were stunning. The aroma that filled my kitchen while the tagine was simmering was heavenly. My family couldn't wait to dig in, and they raved about the dish. Even my picky eater devoured a second h
Randy Peters
[email protected]This lamb tagine was a delightful journey through flavors. The combination of cinnamon, saffron, and dried fruit created a harmonious blend that tantalized my taste buds. The lamb was tender and succulent, falling apart effortlessly under the touch o