From Carcasses to Culinary Masterpieces - for Edible Monterey Bay), I decided to make lamb stew...tagine-style: slow cooked and braised at a low temperature.
I braised the lamb in chicken stock and red wine for three hours - until it was buttery soft and easily cubed with a spoon. I left it in the cooking liquid that remained. To the pot, I added in 2 C ratatouille, 1 C green olives, and 2 red pears (cored and cubed).
I simmered the stew until everything was soft and hot. Then I seasoned it with ground cardamom, freshly ground salt and pepper, and served it with some crusty bread.
This had all the characteristics of a tagine, without being cooked in the tagine pot. It was exactly as I envisioned dinner!