Lamb And Orange Tagine

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

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

cooking spray, lamb, olive oil, onion, ground ginger, ground cumin, ground coriander, red pepper, ground cardamom, garlic, cinnamon stick, chicken broth, salt, orange sections, dates, couscous, fresh cilantro, slivered almonds

Taken from www.myrecipes.com/recipe/lamb-orange-tagine (may not work)