Lamb Tagine

• 1 tsp. ground cinnamon
• 1 tsp. smoked paprika
• 1 tsp. ground turmeric
• 1/4 tsp. cayenne pepper
• 2 lb. (900 g) boneless leg of lamb, cut into 1-1/2-inch pieces
• 3 Tbsp. olive oil, divided
• 2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 cloves garlic, minced
• 1 Tbsp. grated gingerroot
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 3 Tbsp. honey
• 1 cup dried apricots
• 5-1/3 cups hot cooked whole wheat couscous
• 1/4 cup chopped fresh mint
• 1/4 cup coarsely chopped almonds

1. Mix first 4 ingredients in large bowl.
2. Add meat; toss to coat.
3. Heat 1 Tbsp.
4. oil in Dutch oven or large deep skillet on medium heat.
5. Add half the meat; cook 5 min.
6. or until evenly browned, stirring occasionally.
7. Transfer to plate.
8. Repeat with 1 Tbsp.
9. of the remaining oil and remaining meat.
10. Add remaining oil to pan.
11. Add onions, garlic and ginger; cook 5 min., stirring frequently to scrape browned bits from bottom of pan.
12. Stir in broth, barbecue sauce and honey.
13. Return meat mixture and any juices to pan.
14. Stir in apricots.
15. Bring to boil on high heat; cover.
16. Simmer on medium-low heat 1-1/4 to 1-1/2 hours or until meat is tender.
17. Serve meat mixture over couscous; top with mint and nuts.

ground cinnamon, paprika, ground turmeric, cayenne pepper, olive oil, onions, garlic, gingerroot, bullseye, honey, apricots, couscous, fresh mint, almonds

Taken from www.kraftrecipes.com/recipes/lamb-tagine-178680.aspx (may not work)