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.

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 ...

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

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.

Cover and place Dutch oven on top of bottom grill grate. Carefully spread a thin layer of remaining charcoal over lid of Dutch oven. Cook until lamb is starting to brown, about 1 hour.

At home, Alicia and I started by preheating the oven, then seasoned the lamb shanks with salt and pepper, and seared them in the bottom of a Dutch oven.