Moroccan Lamb Tagine with Couscous

Serves 6

• 2 tbsp olive oil
  
• 1-1.5 # lamb top round or boneless leg cut into large cubes (1/4-1/3 inch)
  
• 1 ea Preserved Lemon, quartered and sliced lengthwise into strips
  
• 2 ea med size carrots, peeled and cut into sliced or oblique cut
  
• 1 cup Kalamata Olives, pitted
  
• 2 ea med size orange sweet potatoes, peeled and cut into large dice
  
• 1 large yellow onion, peeled, medium dice
  
• ½ cup red wine
  
• 1 quart chicken or lamb stock
  
• 1 tbsp  ground turmeric
  
• 1 tsp ground coriander
  
• 2 tsp ground ginger
  
• 2 tsp ground cumin
  
• Salt and pepper to taste
  
• 1 bunch cilantro, rinsed, spun and chopped for garnish
  

In a large heavy bottomed sauce pot or dutch oven heat the olive oil to med-high on the stove. Season the lamb chunks with salt and pepper, then sear them brown on all sides. Remove the lamb from the pot and add the diced onion, saute for 2 minutes, then add the wine and reduce by ½. Add the lamb, stock, spices and carrots and simmer covered on low heat for 1 hr. (This can also be done in the oven at 275 degrees). Add the sweet potatoes and simmer for another 15-20 minutes, then add the preserved lemons and olives. Adjust seasoning. Serve over couscous and garnish with cilantro.
For the cous cous:
Bring 4 cups water to a boil,
Pour over 4 cups couscous, 1 tsp salt, 1 tsp  pepper, ½ tsp cinnamon