Lamb tagine with cinnamon, saffron and dried fruit

May 17, 2023May 17, 20230 0
Lamb tagine recipe with cinnamon, saffron, and dried fruit
in Main

Prep

30 min

Cook

1 hr 30 min

Ready In

2 hr

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
531
Sugar
24g
Fat
18g
Lamb tagine is a traditional dish from Morocco, typically made with a combination of meat, vegetables, and spices. In this recipe, we're using boneless leg of lamb, cinnamon, saffron, and dried apricots to create a hearty and flavorful meal. The dish is slow-cooked to perfection in a Dutch oven, which allows the meat and vegetables to absorb the flavors of the spices. This recipe is perfect for a cozy night in or for entertaining guests. The warmth and richness of the dish make it perfect for colder weather, and the combination of sweet and savory flavors is sure to please any palate.

Instructions

1.Preheat the oven to 350 degrees Fahrenheit.
2.In a small bowl, combine the diced chili, toasted cumin seed, toasted coriander seed, grated ginger, salt, paprika, black pepper, and minced garlic.
3.In a large oven-safe Dutch oven, heat cooking spray over medium-high heat.
4.Add the cubed lamb, and cook for 6-8 minutes, or until browned on all sides.
5.Add the onion, and cook for an additional 2-3 minutes, or until softened.
6.Pour in the tomato puree and water, and add the green bell peppers, butternut squash, and carrot.
7.Add in the saffron, cinnamon stick, and dried apricot.
8.Stir in the spice mixture, and bring the mixture to a boil.
9.Cover the pot, and transfer to the oven.
10.Bake for 60-75 minutes, or until the lamb and vegetables are tender.
11.Remove from the oven, and sprinkle with fresh cilantro.
12.Serve hot over cooked couscous.

PROS

The combination of cinnamon, saffron, and dried fruit adds a unique and delicious flavor to the lamb tagine.

This dish is also a great source of protein, fiber, and essential vitamins and minerals.

CONS

This recipe calls for a lengthy cooking process, and may require a bit of preparation time.

Additionally, this dish may not be suitable for those with dietary restrictions or allergies to certain ingredients.

HEALTH & BENEFITS

Lamb is a great source of protein, iron, and vitamin B12.
The spices used in this dish, such as cinnamon and saffron, have shown potential health benefits, including anti-inflammatory and antioxidant properties.
The inclusion of butternut squash and carrot also adds essential vitamins and minerals to the dish.

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