Photo by Chelsie Craig, Food Styling by Pearl Jones
You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew. A Dutch oven works great! This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. If raisins aren’t your thing, swap them out for another dried fruit like apricots, tart cherries, or prunes—just chop them so they’re raisin-sized.