This lamb tagine is lightly sweet, deeply savory, and yep, you can make it in a Dutch oven. You can swap the ingredients and customize it too.

Ingredients 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 cup sherry vinegar 1 cup extra-virgin olive oil 10 cloves ...

Heat the oven to 325°F. Heat the butter in a large pot or Dutch oven over medium-high, add onions;cook, stirring occasionally until soft and translucent, about 4 minutes. Add almonds, turmeric ...

Directions . In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside.

Heat oil in a large oven-safe pot or Dutch oven over medium heat. Add meat and sear, turning occasionally, until lightly golden on all sides, about 2 to 3 minutes. Transfer to a plate.

Cover the dish with a lid or foil and transfer to the oven. Cook for 3½–4 hours until the lamb is almost falling from the bone. Remove the lamb from the casserole pan and rest, covered, for 20 ...

Add the marinated lamb and half the fried shallots. Cook, stirring occasionally, until the lamb has cooked and the sauce thickens, about 1 hour and 40 minutes. If needed, remove the lid to let the ...