Recipe from My Recipes
1/4 cup diced seeded Anaheim chile
1 teaspoon cumin seeds, toasted
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 garlic cloves, minced
1 (1 1/2-pound) boneless leg of lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato purée
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro
Preheat oven to 325°
Combine first 8 ingredients
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 chile mixture and tomato purée; 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° 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.
Remove cinnamon stick; sprinkle with Cilantro and serve over couscous.