Lamb Tagine Smothered in Onions

Moroccan tagine pots, shallow, earthenware pots with high cone-shaped tops, glazed on only one side, are great for cooking meat stews. As the stew simmers, steam rises into the cone. The unglazed interior of the conical top absorbs some of the excess moisture, ensuring a steady, slow reduction of liquid below.

This dish of chunks of lamb slowly simmered with cinnamon, ginger, and saffron, called quamamma, may look like a lot of work, but it is worth it, because it is one of t