Cherry and Lamb Tagine

Summary

Total Time: 20 to 30 minutes
Prep: 10 minutes
Cook: 15 minutes
Yield: 4 servings

Ingredients

  • 3/4 cup dried Montmorency tart cherries
  • 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 tomatoes (15 ounces), chopped
  • 1 cup water
  • 1 can chickpeas (15 ounces)
  • 2 tablespoons cilantro, roughly chopped

Directions

Heat olive oil in a Dutch oven or 5-quart heavy pot over moderately high heat.

Add onion and lamb; brown the lamb.

Stir in garlic, sweet potatoes, red pepper, cumin, paprika, coriander, cinnamon, salt and black pepper.

Add chopped tomatoes and water; bring to a boil.

Reduce heat and simmer covered for 15 minutes.

Add Montmorency tart cherries and chickpeas; continue simmering until the lamb and sweet potatoes are tender and the sauce has thickened.

Sprinkle the tagine with cilantro and serve with couscous.