LIVE
Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan-style lamb tagine. This festive dish is served over couscous to soak up the delicious gravy.

Recipe by Cooking Light December 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • Combine first 8 ingredients.

  • 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 chile mixture and tomato purée; 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° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.

Chef's Notes

Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot.

Nutrition Facts

420 calories; calories from fat 13%; fat 5.9g; saturated fat 1.9g; mono fat 2.2g; poly fat 0.8g; protein 31.4g; carbohydrates 61g; fiber 8.3g; cholesterol 73mg; iron 4.9mg; sodium 372mg; calcium 91mg.
Advertisement