Lamb Tagine With Cinnamon, Saffron, And Dried Fruit Recipe

Posted on
Photo: Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe

The Kitchen (The home of Delicious Arabic Food) invites you to try Lamb Tagine with Cinnamon, Saffron, and Dried Fruit  recipe. Enjoy the Arabic cuisine and learn how to make Lamb Tagine with Cinnamon, Saffron, and Dried Fruit.

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.

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


1/4 cup diced seeded Anaheim chile
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
Cooking spray
1 (1 1/2-pound) boneless leg of lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato purée
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot $
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro


Preheat panggangan to 325°.

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.


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.

Nutritional Information

Amount per serving
Calories: 420
Calories from fat: 13%
Fat: 5.9g
Saturated fat: 1.9g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.8g
Protein: 31.4g
Carbohydrate: 61g
Fiber: 8.3g
Cholesterol: 73mg
Iron: 4.9mg
Sodium: 372mg
Calcium: 91mg

Cooking Light

happy cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *