Lamb & Cranberry Tagine Recipe

In a large tagine or Dutch oven, heat the olive oil over medium heat.

Add the lamb cubes and brown them on all sides. Remove from the tagine and set aside.

In the same tagine, add the chopped onion and garlic. Cook until softened and fragrant.

Add the ground ginger, cumin, coriander, cinnamon, and turmeric to the tagine. Stir well to coat the onions and garlic with the spices.

Return the lamb cubes to the tagine and pour in the chicken broth. Bring to a simmer.

Cover the tagine and cook on low heat for 1.5 to 2 hours, or until the lamb is tender.

Add the cranberries to the tagine and cook for an additional 10 minutes, until they soften and release their juices.

Season with salt and pepper to taste.

Serve the lamb and cranberry tagine hot, garnished with fresh cilantro.