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.

4 servings

2

lb. boneless lamb shoulder, excess fat trimmed, cut into 2" pieces

.

Kosher salt

3

Tbsp. extra-virgin olive oil

1

large yellow onion, chopped

1

1½" piece fresh ginger, peeled, finely grated

4

garlic cloves, thinly sliced

2

bay leaves

¼

cup golden raisins

⅓

cup plus 2 Tbsp. slivered almonds

2

Tbsp. tomato paste

1

tsp. ground cinnamon

1

tsp. ground cumin

½

tsp. crushed red pepper flakes

½

tsp. ground turmeric

¼

tsp. ground cardamom

½

small red onion, very thinly sliced

1

cup mint leaves, torn if large

½

lemon

Step 1

Pat lamb dry with paper towels, then season on all sides with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).

Step 2

Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes. Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds. Cook, stirring occasionally, until garlic is softened, about 3 minutes.

Step 3

Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, and cardamom. Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to bottom of pot, about 3 minutes. Pour in 6 cups water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender and liquid has thickened, 60–75 minutes. Remove from heat; taste and adjust seasoning with salt.

Step 4

Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes. Transfer to a cutting board and let cool before coarsely chopping.

Step 5

Toss red onion and mint in a small bowl. Squeeze out juice from lemon over; season with salt. Toss again to coat.

Step 6

Ladle stew into bowls. Top with chopped almonds and onion salad.