​Lamb & Cranberry Tagine with Red Onion & Cranberry Relish

This recipe scream FANCY, but couldn't be easier to make.  It needs to cook for about 2 hours, so be prepared in advance, but the stove does all the work!  Be ready to impress!

Lamb & Cranberry Tagine with Red Onion & Cranberry Relish

Ingredients

Tagine

• 2 Tbsp. olive oil
• 2 onions, chopped
• 2" ginger, grated or chopped into matchsticks
• 1 tsp. allspice
• 1 tsp. cinnamon
• 1 tsp. cumin
• 1 tsp. turmeric
• 2 tsp. salt
• 2 lb. lamb (a cheaper cut like leg, neck, shoulder is best)
• 2 cups dates, pitted
• 1 cup cranberries (frozen is fine)
• 1 cup cranberry juice (not cranberry cocktail)
• 1 cup water

• Relish

• 1/2 red onion, sliced
• 1/2 cup cranberry juice (again, not cranberry cocktail)
• 1/2 cup cranberries, chopped (frozen is fine)
• 2 Tbsp. red jelly (this will add both color and sweetness)
• 2 Tbsp. parsley, chopped

Serves 6-8
Cook Time: 2 1/2 hours

Heat a Dutch oven over medium-high heat; pat chuck lamb dry and season with salt.  Sear in olive oil on all sides to brown.  Once browned, remove and set aside.  Add onion and ginger and cook until softened.  Add all spices and allow to cook for a  minute or two - this will bloom the spices.  
Add cranberry juice to deglaze and scrap any stuck bits off the bottom of the pan.  Add water, dates, and cranberries.  Cover and cook for 2 hours on low.
Meanwhile, make your relish: stir together all ingredients, except parsley, in a small serving bowl and refrigerate until ready to use.  Add parsley just before serving.
Serve over couscous or rice.