1. Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic. 2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. 3. Add lamb; cook 8 minutes on all sides or until browned. 4. Remove lamb from pan. 5. Add onion to pan; cook 5 minutes or until tender, stirring frequently. 6. Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally. 7. Stir in lamb and water; bring to a boil. 8. Reduce heat; simmer 5 minutes. 9. Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour. 10. Stir in bell pepper, squash, carrot, saffron and cinnamon. 11. Cover and bake an additional 15 minutes. 12. Stir in remaining chili mixture and apricots. 13. Cover and bake an additional 15 minutes. 14. Remove cinnamon stick; serve tagine over couscous. 15. Sprinkle with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
