Lamb Tagine with Cinnamon, Saffron, and Dried Fruit

Ingredients

• 0.3 cup anaheim chili diced seeded
• 0.3 teaspoon peppercorns black freshly ground
• 2 cups butternut squash cubed
• 1 cup carrots cubed
• 1 stick cinnamon (3-inch)
• 4.5 cups couscous cooked
• 1 teaspoon coriander seeds toasted
• 1 teaspoon cumin seeds toasted
• 0.7 cup apricot dried cut into 1/4-inch strips
• 0.3 cup cilantro leaves fresh minced
• 1 teaspoon ginger fresh grated peeled
• 2  garlic clove minced
• 2.8 cups bell pepper green 1-inch-thick cut into strips
• 1.5 pound leg of lamb boneless cubed trimmed
• 3 cups onion chopped
• 0.5 teaspoon paprika 
• 0.3 teaspoon saffron threads 
• 0.5 teaspoon salt 
• 0.5 cup tomato purée 
• 2.5 cups water 

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 32
2. Combine first 8 ingredients.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add lamb; cook 8 minutes on all sides or until browned.
5. Remove lamb from pan.
6. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato pure; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.
7. 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.
8. Remove cinnamon stick; serve over couscous.
9. Sprinkle with cilantro.