Lamb and Orange Tagine

Ingredients

• 1 stick cinnamon (3-inch)
• 3 cups couscous hot cooked
• 1 teaspoon pepper red crushed
• 2 cups less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 4  garlic cloves minced
• 0.5 cup golden raisins pitted chopped
• 0.3 teaspoon ground cardamom 
• 1.5 teaspoons ground coriander 
• 1.5 teaspoons ground cumin 
• 1.5 teaspoons ground ginger 
• 2.5 pounds leg of lamb boneless trimmed cut into 1-inch pieces
• 1.5 teaspoons olive oil 
• 2 cups onion sliced
• 1.5 cups orange sections ( 3 oranges)
• 0.3 teaspoon salt 
• 2 tablespoons slivered almonds toasted

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add half of lamb; cook 5 minutes or until lamb is browned.
3. Remove from pan. Repeat procedure with remaining lamb.
4. Heat olive oil in pan over medium-high heat.
5. Add onion, and saut for 7 minutes or until tender.
6. Add ginger and next 6 ingredients (through cinnamon stick), stirring to combine; saut 2 minutes. Return lamb to pan; stir in broth and 1/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Uncover and simmer 30 minutes, stirring frequently. Discard cinnamon stick.
7. Add orange sections and dates, stirring gently to combine, and cook for 5 minutes.
8. Place 1/2 cup couscous into each of 6 shallow bowls, and top with about 3/4 cup lamb mixture.
9. Sprinkle each serving with 2 teaspoons cilantro and 1 teaspoon almonds.