Cherry and Lamb Tagine

2 tablespoons olive oil

1 red onion, thinly sliced

1 pound boneless lamb shoulder, cut into 1½-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

½ teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon black pepper

1 can (15 ounces) tomatoes, chopped

1 cup water

¾ cup dried tart cherries

1 can (15 ounces) chickpeas, drained and rinsed

2 tablespoons cilantro, roughly chopped

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 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.

Serves four.

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