Moroccan Lamb Tagine with Melting Tomatoes and Onions

The Moroccan word for this type of cooking is bennaraïn, which means “between two fires.” In rural areas, home cooks place a tagine filled with meat and vegetables over glowing olivewood embers and cook the dish three-quarters of the way. Then the conical top is removed, a flat earthenware pan is placed over the food, and hot coals are piled on top. The resulting dish is crusty on both top and bottom and infused with a smoky fragrance. My kitchen adaptation produces a light charring