Lamb And Sweet Potato Tagine - cooking recipe

Ingredients

2 tbsp canola oil
1 lb diced lamb leg
1 None medium red onion, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp grated fresh ginger
2 tsp ground cumin
1 None cinnamon stick
1 (13.5 oz) can chopped tomatoes
1 cup chicken stock
1 lb sweet potato, peeled, cut into 1 inch pieces
2 tbsp dried pitted dates, chopped
7 oz couscous
None None fresh cilantro leaves, to sprinkle

Preparation

Preheat oven to 325\u00b0F. Heat 1 tbsp oil in a large Dutch oven over high heat. Working in batches, sear lamb for 2-3 mins, or until browned. Set aside.
Reduce heat to low and add remaining oil to pan. Cook onion for 5 mins, or until soft. Add garlic, ginger, cumin and cinnamon. Cook for 1 min, or until fragrant. Add tomatoes and stock. Bring to a boil then return lamb to pan. Add sweet potato and dates. Cover and transfer to oven for 1 hour 30 mins, or until lamb is very tender. Remove from oven and let stand for 3 mins.
Meanwhile, to make the couscous, place couscous in a heatproof bowl. Stir in 1 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff up couscous to separate grains.
Spoon couscous into shallow serving bowls. Top with lamb tagine. Serve sprinkled with cilantro.