Servings: 6 servings
Source: Cooking Light Magazine

1/4 cup diced seeded anaheim chilies
1 teaspoon cumin seeds, toasted (see note)
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 cloves garlic, minced
cooking spray
1 1/2 lbs boneless leg of lamb, trimmed and cubed
3 cups chopped onions
1/2 cup tomato puree
2 1/2 cups water
2 3/4 cups green bell peppers, cut into 1 inch thick strips
2 cups cubed butternut squash
1 cup cubed carrots
1/4 teaspoon saffron threads
3 inches cinnamon sticks
2/3 cup dried apricots, cut into 1/4 inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic. 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 chili mixture and tomato puree; 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 degrees for 1 hour. Stir in bell pepper, squash, carrot, saffron and cinnamon. Cover and bake an additional 15 minutes. Stir in remaining chili mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve tagine over couscous. Sprinkle with cilantro.