Tagines are Moroccan stews that get their name from the conical earthenware pot they’re traditionally made in, but a standard-issue Dutch oven works too. This version, with lamb, gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom, while the lamb cooks to a super-tender consistency. If raisins aren’t your thing, swap them out for another dried fruit like apricots, tart cherries, or prunes (just be sure to chop them so they’re raisin-sized).
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