Sour Cherry Lamb Tagine with Almonds & Herbs

Feeds 4 people

INGREDIENTS
- 2 lbs lamb shoulder (bone in if available)
- 2 carrots, chopped
- 1/2 onion, diced
- 1 shallot, minced
- 1 inch ginger, peeled with spoon, minced
- 5 cloves garlic, minced
- 3 tablespoons Ras el Hanout
- 1 cinnamon stick
- 1-2 cups chicken stock
- 1/2 tablespoon black pepper
- 1 teaspoon paprika
- 1 tablespoon kosher salt
- 1 zucchini or summer squash, chopped (half moons). Put in a bowl and add salt
- 1/3 cup sour cherries
- 1/4 cup almonds, sliced
- Small handful each of cilantro, mint, and parsley, chopped
- Couscous, quinoa, or baguette

INSTRUCTIONS
1 - Season the lamb with 2 tablespoons of ras el hanout, salt, and set aside for at least 2 hours. Brown in olive oil and butter for 2-3 minutes (medium high heat) on both sides in a Dutch oven or tagine.
2 - Remove and set aside. Leave the heat on, add more oil and butter. Add onion, shallot, ginger, garlic, carrot, and cinnamon stick. Sauté for 2-3 minutes. Add in salt, pepper, paprika, 1 tablespoon ras el hanout, and mix well.
3 - Add the lamb back in and then the chicken stock. It should fill about 1/2 the dish. You don’t want to submerge the meat and vegetables entirely. Allow to boil and then turn the heat down to low and cover. Alternatively, you can put it in the oven at 275° for about 1.5-2 hours.
4 - After an hour and fifteen minutes, remove the lid and add the summer squash.
5 - After another 10 minutes, add cherries and almonds. Stir well and cook for another 10 minutes. The meat should be tender and falling off the bone.
6 - Serve with couscous, quinoa or baguette. Taste for seasoning and add for more salt if need be. Top all with cilantro, mint, and parsley.