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Main dishes

Lamb Tagine

Lamb Tagine recipe
photo by:kraft
time
prep:
20 min
total:
2 hr 10 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
tsp.  smoked paprika
1
tsp.  ground turmeric
1
tsp.  ground cinnamon
1/4
tsp.  ground red pepper (cayenne)
2
lb.  boneless leg of lamb, cut into 1-1/2-inch chunks
3
Tbsp.  olive oil, divided
2
 onions, chopped
4
cloves  garlic, minced
1
Tbsp.  grated gingerroot
1/2
cup  chicken broth
3
Tbsp.  honey
2
Tbsp.  A.1. Bold & Spicy Sauce
1
pkg.  (8 oz.) dried apricots
4
cups  hot cooked whole wheat couscous
1/4
cup  chopped fresh mint
1/4
cup  PLANTERS Smoked Almonds, coarsely chopped

Make It

MIX first 4 ingredients in large bowl. Add meat; toss to coat. Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium heat. Add half the meat; cook 5 min. or until evenly browned, stirring occasionally. Transfer to plate. Repeat.

ADD remaining oil to pan. Add onions, garlic and ginger; cook 5 min., stirring frequently to scrape up browned bits from bottom of pan. Stir in broth, honey and steak sauce. Return meat mixture and any juices to pan. Stir in apricots. Bring to boil on high heat; cover. Simmer on medium-low heat 1-1/4 to 1-1/2 hours or until meat is tender.

SERVE over couscous; top with mint and nuts.

Kraft Kitchens Tips

Substitute
Substitute dried prunes for the apricots.
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