Lamb And Sweet Potato Tagine

• 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

1. Preheat oven to 325u0b0F. 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.
2. 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.
3. 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.
4. Spoon couscous into shallow serving bowls. Top with lamb tagine. Serve sprinkled with cilantro.

canola oil, lamb leg, red onion, garlic, ginger, ground cumin, cinnamon stick, tomatoes, chicken stock, sweet potato, dates, couscous, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/32963 (may not work)