Cherry and Lamb Tagine
Powered by Red Contest Winner - Paige Adams, Chicago, IL
2 tablespoons olive oil
1 red onion, thinly sliced
1 pound boneless lamb shoulder, cut into 1-1/2-inch pieces
2 garlic cloves, minced
2 sweet potatoes, peeled and cut into 2-inch pieces (about 1 pound)
1 red pepper, cut into 1-inch strips
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can chopped tomatoes (15 ounces)
1 cup water
1 can chickpeas (15 ounces)
3/4 cup dried cherries
2 tablespoons cilantro, roughly chopped
Heat the olive oil in a Dutch oven or 5-quart heavy pot over moderately high heat.
Add the onion and lamb, and brown the lamb.
Stir in the garlic, sweet potatoes, red pepper, cumin, paprika, coriander, cinnamon, salt and black pepper.
Add the chopped tomatoes and 1 cup of water and bring to a boil.
Reduce the heat and simmer covered for 15 minutes. Add the chickpeas and cherries and continue simmering until the lamb and sweet potatoes are tender and the sauce has thickened.
Sprinkle the tagine with cilantro and serve with couscous.
Courtesy of Powered by Red Contest Winner (Student) - Paige Adams, Kendall College – Chicago, IL