This French Moroccan-inspired stew with nuggets of lamb, redolent of cinnamon, are cooked until the meat is so tender it practically melts in your mouth. The raisins and caramelized onion add a touch of sweetness, which is cut by the subtle acidity of tomato and the bright taste of fresh cilantro, stirred in at the last minute. This is best served with plain fluffy couscous.Click here for the Lamb Tagine with Golden Raisins
recipe.From Secrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker
by Liana Krissoff. Photography by Kirsten Strecker. © 2005 Stewart, Tabori & Chang.