Cherry and Lamb Tagine

Cherry and Lamb Tagine


30ml olive oil
1 red onion, thinly sliced
450g boneless lamb shoulder, cut into 3.5cm pieces
2 garlic cloves, minced
2 sweet potatoes, peeled and cut 5cm (about 450g)
1 red pepper, cut into 2.5cm strips
5g ground cumin
5g paprika
5g ground coriander
2g ground cinnamon
2g salt
1g black pepper
1 can chopped tomatoes (420g)
237ml water
1 can chickpeas (420g)
75g dried cherries
28g coriander, roughly chopped


Heat the olive oil in a Dutch oven or 4.7l 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 240ml 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.