Ingredients for 6 servings:
1. 1/4 cup diced seeded anaheim chili
2. 1 teaspoon cumin seed, toasted (see note)
3. 1 teaspoon coriander seed, toasted
4. 1 teaspoon grated peeled fresh ginger
5. 1/2 teaspoon salt
6. 1/2 teaspoon paprika
7. 1/4 teaspoon freshly ground black peppercorns
8. 2 cloves garlic, minced
9. cooking spray
10. 1 1/2 lbs boneless leg of lamb, trimmed and cubed
11. 3 cups chopped onions
12. 1/2 cup tomato puree
13. 2 1/2 cups water
14. 2 3/4 cups green bell peppers, cut into 1 inch thick strips
15. 2 cups cubed butternut squash
16. 1 cup cubed carrot
17. 1/4 teaspoon saffron thread
18. 3 inches cinnamon sticks
19. 2/3 cup dried apricot, cut into 1/4 inch strips
20. 4 1/2 cups cooked couscous
21. 1/4 cup minced fresh cilantro

Directions:
1. Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add lamb; cook 8 minutes on all sides or until browned.
4. Remove lamb from pan.
5. Add onion to pan; cook 5 minutes or until tender, stirring frequently.
6. Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
7. Stir in lamb and water; bring to a boil.
8. Reduce heat; simmer 5 minutes.
9. Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
10. Stir in bell pepper, squash, carrot, saffron and cinnamon.
11. Cover and bake an additional 15 minutes.
12. Stir in remaining chili mixture and apricots.
13. Cover and bake an additional 15 minutes.
14. Remove cinnamon stick; serve tagine over couscous.
15. Sprinkle with cilantro.