Ingredients

• 800 g Boneless lamb shoulder, cut into cubes
• 1 unit Yellow onion, chopped
• 3 cloves Garlic, minced
• 2 units Carrots, cut into large pieces
• 2 units Parsnips, cut into large pieces
• 1 small (approx. 300g) Rutabaga, cut into large pieces
• 2 medium Potatoes, cut into large pieces
• 60 ml Pure maple syrup
• 100 g Dried cranberries
• 500 ml Vegetable or lamb broth
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Ground ginger
• 0.5 tsp Ground turmeric
• 0.25 tsp Ground cinnamon
• to taste Salt and freshly ground black pepper
• for garnish Fresh cilantro or flat-leaf parsley, chopped
• for garnish Toasted slivered almonds

Instructions

1. 1

   In a heavy-bottomed Dutch oven or tagine pot, heat olive oil over medium heat. Sear the lamb cubes on all sides until browned. Remove the lamb and set aside.

2. 2

   Add the chopped onion to the pot and sauté until translucent (about 5 minutes). Stir in the garlic and cook for 1 more minute.

3. 3

   Add the ground cumin, coriander, ginger, turmeric, and cinnamon. Sauté the spices for 1 minute, stirring constantly, until fragrant.

4. 4

   Return the lamb to the pot. Add the carrots, parsnips, rutabaga, potatoes, maple syrup, dried cranberries, tomato paste, and broth. Season with salt and pepper.

5. 5

   Bring to a boil, then reduce heat, cover, and simmer for 1 hour 30 minutes, or until the lamb is very tender and the vegetables are cooked. Stir occasionally.

6. 6

   Adjust seasoning if necessary.

7. 7

   Serve hot, garnished with fresh chopped cilantro or flat-leaf parsley and toasted slivered almonds. Serve with couscous or bread.