Lamb tagine with cinnamon, saffron and dried fruit

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“(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.”
2hrs 20mins

Ingredients Nutrition


  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.

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